Ingredients
Scale
- 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
- Preheat oven to 400˚F. Grease a 3-quart baking dish with butter.
- Thinly slice sweet potatoes, parsnips, and beets; place in separate bowls.
- Pour cream over vegetables (4 tbsp for sweet potatoes & parsnips, 2 tbsp for beets). Add Parmesan, thyme, salt, and pepper to each bowl.
- Layer bottom of dish with remaining cream and garlic; arrange vegetables upright in rows.
- Sprinkle with salt, pepper, and remaining Parmesan. Cover with foil and bake 30 minutes until tender.
- Uncover, add Gruyere on top, bake 18–20 minutes until bubbly and brown.
- Let rest 10 minutes before serving.
Notes
- Can be prepared ahead for easy entertaining.
- Adjust cream and cheese quantities for richer or lighter gratin.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian