Description
A comforting, layered gratin featuring thinly sliced sweet potatoes, parsnips, and beets baked in a creamy herb-infused sauce until golden and tender.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced
- 3 parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
- In a bowl, mix heavy cream, minced garlic, thyme, salt, and pepper.
- Layer the sliced sweet potatoes, parsnips, and beets alternately in the dish, pouring a bit of the cream mixture between layers.
- Pour any remaining cream over the top, then sprinkle with Gruyère and Parmesan cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes until golden and vegetables are tender.
- Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.