Description
Savor a cozy blend of sweet potatoes, parsnips, and beets in this easy, creamy root vegetable gratin. Perfect for a comforting, nutritious meal.
Ingredients
Scale
- 1 pound (450g) sweet potatoes, peeled and thinly sliced (1/8-inch thick)
- 3/4 pound (340g) parsnips, peeled and thinly sliced (1/8-inch thick)
- 1/2 pound (225g) beets, peeled and very thinly sliced (paper-thin works best)
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 cups (480ml) heavy cream
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup (100g) Gruyère cheese, grated
- 1/2 cup (50g) Parmesan cheese, freshly grated
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter. Peel and slice all vegetables, keeping beets separate.
- In a saucepan, combine heavy cream, garlic, herbs, salt, and pepper. Warm until steaming and let steep for 10 minutes.
- Layer one-third of sweet potatoes in the baking dish, followed by half the parsnips, half the onions, and half the beets. Sprinkle with one-quarter of the mixed cheeses.
- Repeat layering with another third of sweet potatoes, remaining parsnips and onions, and remaining beets. Add another quarter of cheese.
- Top with final layer of sweet potatoes. Pour infused cream over all layers and gently press vegetables to help absorption.
- Sprinkle remaining cheese on top. Cover with foil and bake for 40 minutes.
- Remove foil and bake an additional 25-30 minutes until golden brown and bubbling, with vegetables tender when pierced.
- Let stand for 15 minutes before serving to allow gratin to set.