Description
This Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is a creamy layered bake that is both comforting and visually stunning.
Ingredients
Scale
- 2 medium sweet potatoes, thinly sliced
- 2 medium parsnips, thinly sliced
- 2 medium beets, thinly sliced
- 1½ cups heavy cream
- 1 cup shredded Gruyère (or sharp cheddar)
- 3 garlic cloves, minced
- 1 tsp thyme (fresh or dried)
- 2 Tbsp olive oil
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the cream sauce by combining heavy cream, minced garlic, thyme, salt, and pepper in a saucepan over medium heat for 3–5 minutes.
- Layer the vegetables in the baking dish starting with sweet potatoes, then parsnips, and beets.
- Pour the cream mixture over the layered vegetables and sprinkle cheese on top.
- Cover with foil and bake for 35 minutes, then uncover and bake for an additional 20-25 minutes.
- Let it rest for 10 minutes before serving.
Notes
Leftovers can be stored in the fridge for up to three days and reheated for best results.
- Prep Time: 30 minutes
- Cook Time: 55-60 minutes
- Category: Side Dish
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 500 milligrams
- Protein: 10 grams