This stunning Cheesy Root Vegetable Gratin is both a feast for the eyes and the taste buds! Layers of sweet potatoes, parsnips, and beets are baked with cream, garlic, and herbs, then topped with Parmesan and Gruyere for a rich, cheesy finish. Perfect for special occasions like Thanksgiving.
Ingredients:
- 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 (whole milk can be used but won’t thicken as much)
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided (plus extra for garnish)
- 1 garlic clove, minced
- 1 ounce shredded Gruyere
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F. Grease a 3-quart baking dish with butter.
- Using a mandoline or knife, thinly slice the sweet potatoes, parsnips, and beets. Transfer each vegetable to its own bowl.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons of cream over the beets. Add ½ ounce of grated Parmesan and 1 teaspoon of minced thyme to each bowl. Season generously with salt and pepper, and toss until all slices are well coated.
- In the prepared baking dish, pour the remaining ¼ cup of cream and sprinkle with ½ ounce of Parmesan and minced garlic.
- Stack the sweet potatoes, parsnips, and beets in rows, starting with the sweet potatoes and alternating with the other vegetables to create 6 rows.
- Season the top of the gratin with salt, pepper, and the remaining Parmesan. Cover with foil and bake for 30 minutes, or until the vegetables are soft.
- Remove the foil, sprinkle shredded Gruyere on top, and bake uncovered for an additional 18-20 minutes, or until the vegetables are fork-tender, the cheese is melted, and the top is lightly browned.
- Finish with a sprinkle of fresh thyme leaves. Serve warm and enjoy!
This dish is sure to impress at any holiday table!