Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets
Ingredients:
2 sweet potatoes (400 g), thinly sliced
2 parsnips (250 g), thinly sliced
2 small beets (250 g), thinly sliced
1 cup (240 ml) heavy cream
½ cup (50 g) grated Gruyère or Parmesan
1 tbsp (15 g) butter
1 garlic clove, minced
Salt & pepper, to taste
Fresh thyme for garnish
Directions:
Preheat oven to 375°F (190°C). Butter a baking dish and layer sweet potatoes, parsnips, and beets. Season lightly with salt and pepper between layers.
Warm cream with garlic and pour over vegetables. Top with cheese and cover with foil. Bake for 35 minutes, then uncover and bake 15 more minutes until golden and bubbly. Garnish with thyme before serving.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Kcal: 320 per serving
Servings: 6