Description
A comforting gratin made with layers of sweet potatoes, parsnips, and beets, baked in a creamy sauce.
Ingredients
Scale
- 2 large sweet potatoes, peeled and thinly sliced
- 3 medium parsnips, peeled and thinly sliced
- 4 small beets, peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 cup grated Gruyere cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a saucepan, heat the heavy cream with garlic, thyme, salt, and pepper until just simmering.
- Layer the sliced sweet potatoes, parsnips, and beets in a greased baking dish.
- Pour the cream mixture over the vegetables and cover with grated Gruyere cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
Notes
For a vegan version, substitute heavy cream with coconut milk and use a dairy-free cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 25g
- Protein: 10g