Ingredients: |
Ingredients: 2 medium sweet potatoes, peeled and thinly sliced
3 medium parsnips, peeled and thinly sliced
2 medium beets, peeled and thinly sliced
1 cup heavy cream
1 cup whole milk
2 garlic cloves, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 tsp salt
½ tsp black pepper
1 ½ cups grated Gruyère or sharp cheddar cheese (divided)
½ cup grated Parmesan cheese
Optional Garnish:
Fresh parsley or thyme
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Directions: |
Directions:Preheat oven to 375°.
Slice the sweet potatoes, parsnips, and beets into thin, even slices (about ⅛ inch thick).
In a saucepan, combine the heavy cream, milk, garlic, thyme, salt, and pepper. Heat over medium-low heat until just warmed (do not boil). Set aside.
Grease a 9x13-inch baking dish or similar-sized gratin dish. Arrange the vegetable slices in overlapping layers (e.g., alternate sweet potato, parsnip, and beet slices) to create a colorful pattern. Pour the warm cream mixture evenly over the layered vegetables. Sprinkle 1 cup of the grated Gruyère (or cheddar) cheese over the vegetables.
Cover the dish with foil and bake for 40 minutes.
Remove the foil, sprinkle the remaining Gruyère and Parmesan cheese on top, and bake uncovered for an additional 20–25 minutes, or until the vegetables are tender and the top is golden and bubbly.
Let the gratin rest for 10 minutes before serving to allow the layers to set. Garnish with fresh parsley or thyme if desired. |
This recipe for Root Vegetable Gratin is from