Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 2 tablespoons butter (for greasing and dotting)
- 1 ½ cups heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon fresh thyme (or ¼ teaspoon dried)
- ¼ teaspoon ground nutmeg (optional)
- 1 cup shredded Gruyère or sharp white cheddar cheese
- ½ cup grated Parmesan cheese (optional, for topping)
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish or an equivalent casserole dish.
2. Prepare Cream Mixture
In a small saucepan, heat the cream with minced garlic, salt, pepper, thyme, and nutmeg over medium heat. Stir occasionally and bring to a gentle simmer, then remove from heat.
3. Layer the Vegetables
Arrange the sliced sweet potatoes, parsnips, and beets in overlapping layers in the prepared dish. Alternate the colors for a visually appealing pattern.
4. Pour and Sprinkle
Pour the warm cream mixture evenly over the vegetables. Sprinkle the shredded cheese evenly across the top. If using Parmesan, reserve it for the final few minutes of baking.
5. Bake
Cover the dish with foil and bake for 40–45 minutes. Remove the foil and bake for another 20–25 minutes, or until the vegetables are tender and the top is bubbling and golden.
6. Rest and Serve
Let the gratin rest for 10–15 minutes before slicing and serving. This allows the sauce to thicken slightly.
Tips
- A mandoline makes slicing faster and more uniform.
- Add a touch of rosemary for extra aroma.
- Can be made ahead and reheated; leftovers hold up well.
