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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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Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets is a vibrant and comforting dish that will elevate any meal. This layered casserole features the natural sweetness of root vegetables enveloped in a creamy garlic sauce, all topped with a delectable blend of melted cheeses. It’s perfect for family dinners or festive gatherings, offering both eye-catching color and rich flavors. Easy to prepare and ideal for meal prep, this gratin can be made ahead of time and reheated for a quick, satisfying dinner.

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
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 cup grated Gruyère cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 cup breadcrumbs (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine heavy cream with 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 while pouring some cream mixture over each layer.
  5. Repeat until all vegetables are used; finish with cream on top.
  6. Sprinkle Gruyère and Parmesan cheeses over the top layer.
  7. If desired, add breadcrumbs for extra texture.
  8. Cover with aluminum foil and bake for about 40 minutes.
  9. Remove foil and bake uncovered for an additional 20 minutes until golden brown.
  10. Allow resting for about 10 minutes before serving.

Nutrition

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

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