Cheesy Root Vegetable Gratin


A recipe for Cheesy Root Vegetable Gratin.

A recipe for Cheesy Root Vegetable Gratin.

Ingredients:
  • 1-2 long sweet potatoes (about 2 inches thick), peeled
  • 4 large parsnips, ends trimmed and peeled
  • 5 medium beets, peeled
  • 2 1/4 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided, plus more for garnish
  • 1 garlic clove, minced
  • 2 ounces shredded gruyere
  • salt and pepper to taste


interections:
  1.  Preheat oven to 400˚F.
  2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
  3.  Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.