Description
Indulge in the comforting embrace of Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets. This creamy dish is a delightful blend of earthy sweetness and rich flavors, perfect for family dinners or festive gatherings. Layered with tender root vegetables and smothered in a luscious cream and cheese mixture, this gratin not only satisfies cravings but also adds a vibrant touch to your table. Easy to prepare and make ahead, it’s an ideal choice for any occasion.
Ingredients
Scale
- 2 medium sweet potatoes (peeled and thinly sliced)
- 2 medium parsnips (peeled and thinly sliced)
- 2 medium beets (peeled and thinly sliced)
- 1 onion (thinly sliced)
- 2 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Parmesan cheese
- Fresh thyme leaves
- Olive oil, salt, and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened.
- In a bowl, combine sweet potatoes, parsnips, beets, sautéed onions, thyme, salt, and pepper.
- In another bowl, whisk heavy cream with half of each cheese until blended.
- In a greased baking dish, layer half the vegetable mixture followed by half the cream mixture. Repeat layers.
- Top with remaining cheeses; add breadcrumbs if desired.
- Cover with foil and bake for 40 minutes; uncover and bake for an additional 20 minutes until golden brown.
- Cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of gratin (approximately 180g)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg