Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets
A vibrant and comforting dish combining sweet potatoes, parsnips, and beets, perfect for any occasion.
Servings: 6 servings
Calories: 320kcal
Ingredients
For Greasing
- 1 tablespoon softened, unsalted butter For greasing the baking dish
Root Vegetables
- 1 to 2 medium sweet potatoes, peeled and thinly sliced
- 3 to 4 large parsnips, trimmed and peeled
- 3 to 5 small beets, peeled and sliced into thin rounds
Cream Mixture
- 1½ cups heavy cream, divided
- 4 ounces finely grated Parmesan cheese, split into portions
- 1 tablespoon freshly chopped thyme, divided
- 1 clove garlic, finely minced
- 1 ounce shredded Gruyère cheese
- a pinch sea salt or to taste
- to taste freshly ground black pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Grease a 3-quart baking dish with softened, unsalted butter.
- Slice the sweet potatoes, parsnips, and beets into thin rounds.
- In separate bowls, drizzle heavy cream over the sliced sweet potatoes and parsnips; do the same for the beets. Add Parmesan cheese, chopped thyme, sea salt, and freshly ground black pepper to each bowl and mix until the vegetables are coated.
Assembly
- Pour the remaining cream into the bottom of the baking dish. Sprinkle a touch of Parmesan cheese and add the minced garlic.
- Layer the vegetable slices in the dish, alternating between sweet potatoes, parsnips, and beets.
- Season the top layer with remaining salt, pepper, and a generous portion of Parmesan cheese.
- Cover the dish with foil and place it in the oven to bake for 30 minutes.
Finishing
- Remove the foil, sprinkle the shredded Gruyère cheese on top, and bake uncovered for an additional 18-20 minutes or until the gratin is bubbly and golden brown.
- Garnish with fresh thyme and serve warm.
Notes
For best results, use a mandoline to slice the vegetables uniformly. You can customize the dish by substituting other root vegetables or infusing the cream with additional herbs.