Description
A hearty and flavorful gratin made with layers of sweet potatoes, parsnips, and beets, baked to perfection with creamy sauce.
Ingredients
Scale
- 2 large sweet potatoes, peeled and thinly sliced
- 3 parsnips, peeled and thinly sliced
- 2 beets, peeled and thinly sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a greased baking dish, layer the sliced sweet potatoes, parsnips, and beets alternately.
- In a small bowl, mix the heavy cream, minced garlic, salt, and pepper. Pour the mixture evenly over the layered vegetables.
- Sprinkle the grated Parmesan cheese on top.
- Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let it cool for 10 minutes before serving. Garnish with fresh thyme.
Notes
This dish pairs well with roasted meats. For a vegan version, substitute cream with coconut milk and omit cheese.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 20g
- Carbohydrates: 30g
- Protein: 8g