Description
This Creamy Root Vegetable Gratin combines sweet potatoes, beets, and parsnips layered with a garlic-thyme cream sauce and melted Parmesan and Gruyere.
Ingredients
Scale
- 4 long sweet potatoes, peeled and sliced 1/8-inch thick
- 6–8 small beets, peeled and sliced
- 1 large parsnip or carrot, peeled and sliced
- 1¼ cups heavy whipping cream
- 3 oz Parmesan cheese, divided
- 1 tsp dried thyme
- 1 garlic clove, minced
- 2 oz shredded Gruyere cheese
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Peel and slice sweet potatoes, beets, and parsnip/carrot into thin 1/8-inch rounds.
- Warm the heavy cream in a small saucepan with garlic, thyme, salt, and pepper for 3–4 minutes without boiling.
- Layer sweet potatoes, then beets, then parsnips/carrot in the baking dish. Sprinkle some Parmesan between layers.
- Repeat layers until all vegetables are used, ending with sweet potatoes.
- Pour the warm cream mixture evenly over the dish.
- Top with remaining Parmesan and shredded Gruyere.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake 20–25 more minutes until golden, bubbling, and vegetables are tender.
- Let rest 10 minutes before slicing and serving.
Notes
- This dish works well as a side for holidays or weeknight dinners.
- Feel free to experiment with different root vegetables.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg