Description
This colorful and cozy root vegetable gratin is layered with sweet potatoes, parsnips, and beets, then baked in a creamy herb sauce until tender and golden.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large sweet potato, peeled and thinly sliced
- 2 large parsnips, peeled and thinly sliced
- 2 large beets, peeled and thinly sliced
- 1 cup grated Gruyère cheese (optional)
Instructions
- Preheat oven to 375°F.
- Butter a 9×13-inch baking dish.
- In a medium saucepan, combine cream, milk, garlic, thyme, salt, and pepper. Heat until simmering, then remove from heat.
- Layer half of the sweet potato, parsnip, and beet slices in the dish, overlapping slightly. Pour half of the cream mixture over.
- Repeat with remaining vegetables and cream mixture.
- Sprinkle with cheese if using.
- Cover with foil and bake for 45 minutes. Uncover and bake for 20-25 minutes more until vegetables are tender and top is golden.
- Let rest for 10 minutes before serving.
Notes
You can use any combination of root vegetables. For a dairy-free version, use coconut milk and omit cheese.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 280 calories
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 6g