Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets💚⭐😋🌟🍠💫🌾✨💙
Ingredients:
2 medium sweet potatoes, thinly sliced
2 parsnips, peeled and thinly sliced
2 medium beets, peeled and thinly sliced
1 cup heavy cream
1/2 cup milk
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon nutmeg
1 cup shredded Gruyère or mozzarella cheese
2 tablespoons olive oil
Salt and black pepper to taste
Directions:
Preheat oven to 375°F (190°C). Grease a baking dish with a little olive oil.
In a saucepan, heat heavy cream, milk, garlic, thyme, and nutmeg over medium heat until warm (do not boil). Season with salt and pepper.
Layer the sliced sweet potatoes, parsnips, and beets in the baking dish, slightly overlapping each layer.
Pour the warm cream mixture evenly over the vegetables.
Sprinkle shredded cheese on top.
Cover with foil and bake for 40 minutes.
Remove foil and bake for an additional 20–25 minutes until the top is golden and vegetables are tender.
Let rest for 5–10 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 65 minutes | Total Time: 80 minutes
Kcal: 350 kcal | Servings: 6 servings