Description
A cozy comfort food delight featuring layers of sweet potatoes, parsnips, and beets, combined with creamy cheese and fragrant herbs.
Ingredients
Scale
- 1 tablespoon unsalted butter (softened)
- 1–2 long sweet potatoes (about 2 inches thick), peeled
- 3–4 large parsnips, ends trimmed and peeled
- 3–5 small beets, peeled
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided (plus more for garnish)
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Instructions
- Preheat the oven to 400˚F and grease a 3-quart baking dish with unsalted butter.
- Slice the vegetables into very thin rounds.
- Prepare the cream mixture by dividing the cream, Parmesan, thyme, salt, and pepper among the vegetable bowls and tossing to coat.
- Layer the gratin, starting with cream and Parmesan at the bottom, stacking sweet potatoes, parsnips, and beets in alternating rows.
- Season and bake covered for 30 minutes.
- Uncover and add gruyere, bake for an additional 18-20 minutes until tender and browned.
- Finish with fresh thyme before serving.
Notes
Use a mandoline for even slicing and ensure all vegetables are uniform for optimal cooking.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 35mg