Root Vegetable Gratin With Sweet Potatoes Parsnips And Beets

2 medium sweet potatoes, peeled and thinly sliced

2 medium parsnips, peeled and thinly sliced

2 medium beets, peeled and thinly sliced

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup shredded Gruyère cheese (or sharp cheddar)

1 tsp thyme (fresh or dried)

2 tbsp olive oil

Salt and pepper to taste

Preheat oven to 375°F and grease a 9×13-inch baking dish.
Peel and thinly slice sweet potatoes, parsnips, and beets into ⅛-inch rounds.
Heat cream with garlic, thyme, salt, and pepper for 3–5 minutes.
Arrange vegetables in dish, alternating colors. Pour cream over layers.
Sprinkle shredded cheese evenly across the surface and cover with foil.
Bake covered for 35 minutes, then uncover and bake another 20–25 minutes until golden.
Let gratin sit 10 minutes before serving so layers set neatly.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🧀Gratin

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 1h