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Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets
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Indulge in the warmth of our Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets, a deliciously creamy dish that brings comfort to any table. This vibrant gratin features layers of sweet potatoes, parsnips, and beets harmoniously baked in a rich cream sauce, topped with a golden crust of Gruyère and Parmesan cheese. Ideal for family gatherings or as a cozy weeknight meal, this dish not only satisfies the palate but also adds a splash of color to your dinner spread. With straightforward preparation steps and ingredients you likely have on hand, this gratin is sure to become a favorite in your home.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and thinly sliced
  • 2 medium parsnips, peeled and thinly sliced
  • 2 medium beets, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup grated Gruyère cheese
  • 1 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup breadcrumbs (optional for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix heavy cream with minced garlic, thyme, salt, and pepper.
  3. Grease a 9×13 inch baking dish with olive oil.
  4. Layer sweet potatoes, parsnips, and beets in the dish, pouring cream mixture over each layer.
  5. Top with Gruyère and Parmesan cheese (and breadcrumbs if desired).
  6. Cover with aluminum foil and bake for 40 minutes.
  7. Remove foil and bake for an additional 20 minutes until golden brown.
  8. Let sit for 10 minutes before serving.

Nutrition

Find it online: https://cozywithemma.com/root-vegetable-gratin-with-sweet-potatoes-parsnips-and-beets/

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