Description
A delicious vegetable gratin featuring sweet potatoes, parsnips, and beets, topped with a creamy sauce and cheeses.
Ingredients
Scale
- 1 tablespoon unsalted butter (softened)
- 1–2 long sweet potatoes (peeled)
- 3–4 large parsnips (peeled)
- 3–5 small beets (peeled)
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided
- 1 garlic clove (minced)
- 1 ounce shredded gruyere
- Salt and pepper to taste
Instructions
- Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
- Slice sweet potato, parsnips, and beets into thin rounds.
- Pour 4 tablespoons cream over sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top with Parmesan and thyme. Season with salt and pepper.
- Pour remaining 1/4 cup cream into the baking dish and sprinkle with Parmesan and garlic.
- Layer sweet potatoes, parsnips, and beets in rows in the baking dish.
- Season top with salt, pepper, and remaining Parmesan.
- Cover with foil and bake for 30 minutes until vegetables are soft.
- Uncover and top with shredded gruyere. Bake for an additional 18-20 minutes until fork tender and cheese is melted.
- Finish with fresh thyme leaves. Serve.
Notes
- This dish is perfect as a side for holiday meals or family gatherings.
- Feel free to substitute other root vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg