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In a saucepan, melt 3 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant.
Stir in the flour and cook for a minute, then gradually whisk in the whole milk, ensuring there are no lumps.
Add the thyme leaves, salt, black pepper, and nutmeg to the mixture. Continue to cook, stirring frequently, until the sauce thickens.
Preheat your oven to 375°F (190°C). Grease a baking dish with the softened butter.
Layer the sliced russet potatoes, sweet potatoes, and beets in the prepared dish, alternating the vegetables.
Pour the creamy sauce evenly over the layered vegetables, making sure they are well coated.
Sprinkle the shredded Gruyère cheese on top of the gratin.
Bake in the preheated oven for about 45 minutes, or until the top is golden and the vegetables are tender.
Let it cool for a few minutes before serving. Garnish with additional thyme leaves if desired.