Description
Indulge in this creamy and flavorful Cheesy Root Vegetable Gratin that combines the earthy sweetness of sweet potatoes, parsnips, and beets with a rich blend of cheeses and cream. This dish is the perfect comfort food for any occasion.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon unsalted butter, softened
- 1–2 long sweet potatoes (about 2 inches thick), peeled
- 3–4 large parsnips, ends trimmed and peeled
- 3–5 small beets, peeled
Creamy Mixture:
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh minced thyme, divided
- 1 garlic clove, minced
- 1 ounce shredded gruyere
- Salt and pepper to taste
Instructions
- Preheat: Preheat the oven to 375°F.
- Slice Vegetables: Using a mandoline or sharp knife, thinly slice the sweet potatoes, parsnips, and beets.
- Make Creamy Mixture: In a bowl, mix 10 tablespoons of heavy cream, half of the Parmesan, half of the thyme, garlic, salt, and pepper.
- Layer: Grease a baking dish with butter. Layer the vegetables in an overlapping pattern. Pour the creamy mixture over the vegetables.
- Cover and Bake: Cover the dish with foil and bake for 45 minutes. Uncover, sprinkle with remaining Parmesan and thyme, and bake for another 15 minutes until golden and bubbly.
- Serve: Let it rest for a few minutes before serving. Enjoy your Cheesy Root Vegetable Gratin!
Notes
- You can add other root vegetables like carrots or turnips for more variety.
- Experiment with different cheeses for a unique flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg