Ingredients
Scale
- 1 tablespoon unsalted butter, softened
- 1–2 long sweet potatoes (about 2 inches thick), peeled
- 3–4 large parsnips, ends trimmed and peeled
- 3–5 small beets, peeled
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided plus more for garnish
- 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.
- Slice sweet potato, parsnips, and beets into very thin rounds and transfer each vegetable to its own bowl.
- Pour 4 tablespoons cream over sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl with ½ ounce Parmesan and 1 teaspoon thyme. Season with salt and pepper and toss to coat.
- Pour remaining ¼ cup cream into the baking dish and sprinkle with ½ ounce Parmesan and minced garlic.
- Arrange vegetable slices standing up in rows, alternating sweet potatoes, parsnips, and beets.
- Season top with salt, pepper, and remaining Parmesan.
- Cover with foil and bake for 30 minutes or until vegetables are soft.
- Uncover, top with shredded gruyere, and bake for another 18-20 minutes until golden.
- Finish with fresh thyme leaves and serve.
Notes
- Whole milk can substitute heavy cream but results in a less creamy texture.
- Use a mandoline for even slicing.
- Let gratin rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 55mg