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 teaspoon thyme (fresh or dried)

2 tablespoons olive oil

Salt and pepper to taste

Set oven to 375°F and lightly grease a 9×13-inch baking dish.
Peel sweet potatoes, parsnips, and beets. Slice into thin ⅛-inch rounds.
In a saucepan, warm heavy cream with garlic, thyme, salt, and pepper. Simmer 3–5 minutes.
Arrange slices in the dish, alternating colors for a striking look. Pour the seasoned cream evenly over the layers.
Sprinkle Gruyère (or cheddar) across the top. Cover dish with foil.
Cook covered for 35 minutes. Remove foil and bake another 20–25 minutes until vegetables are tender and cheese is golden.
Let the gratin sit for 10 minutes before cutting.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🧀Gratin

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 1h