Description
A comforting and delicious root vegetable gratin made with sweet potatoes, parsnips, and beets, perfect for cozy nights.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and sliced
- 2 large parsnips, peeled and sliced
- 2 medium beets, peeled and sliced
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13-inch baking dish with olive oil and layer the sweet potatoes, parsnips, and beets, seasoning each layer with salt, pepper, and thyme.
- In a bowl, combine heavy cream and half of the Gruyère cheese, and pour over the vegetables.
- Sprinkle the remaining Gruyère and breadcrumbs on top, drizzle with olive oil.
- Cover with foil and bake for about 30 minutes, then uncover and bake for another 15-20 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
Feel free to swap out vegetables; you can use carrots or turnips. This dish can be made ahead and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 50mg
Keywords: root vegetable gratin, comfort food, vegetarian recipe