Description
A rich and creamy cheesy root vegetable gratin layered with sweet potatoes, parsnips, and beets. Perfect for Thanksgiving side dishes and holiday gatherings.
Ingredients
1 tablespoon unsalted butter, softened
1–2 long sweet potatoes, peeled
3–4 large parsnips, peeled
3–5 small beets, peeled
14 tablespoons heavy cream, divided
4 ounces grated Parmesan, divided
1 tablespoon fresh minced thyme, divided
1 garlic clove, minced
1 ounce shredded gruyere
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F and grease a 3 quart baking dish with butter.
2. Slice sweet potatoes, parsnips, and beets into very thin rounds and separate into bowls.
3. Add cream, Parmesan, thyme, salt, and pepper to each bowl and toss.
4. Pour remaining cream into baking dish and sprinkle with Parmesan and garlic.
5. Arrange vegetables upright in rows alternating varieties.
6. Season top and cover with foil. Bake 30 minutes.
7. Remove foil, add gruyere, and bake 18-20 more minutes until tender and golden.
8. Garnish with fresh thyme and serve.
Notes
Use a mandoline for even slices.
Whole milk can replace heavy cream but results will be less thick.
Let gratin rest before serving for best texture.