Description
A warm, creamy, and cheesy dish layered with sweet potatoes, parsnips, and beets for a perfect holiday side.
Ingredients
- 1-2 sweet potatoes, peeled and thinly sliced
- 3-4 parsnips, peeled and thinly sliced
- 3-5 small beets, peeled and thinly sliced
- 14 tbsp heavy cream
- 4 oz grated Parmesan, divided
- 1 oz shredded Gruyere
- 1 tbsp fresh thyme, minced
- 1 garlic clove, minced
- Salt and pepper to taste
- 1 tbsp unsalted butter for greasing
Instructions
- Preheat oven to 400°F (200°C). Grease baking dish with butter.
- Toss each vegetable separately with cream, Parmesan, thyme, salt, and pepper.
- Layer veggies in baking dish alternating sweet potatoes, parsnips, and beets.
- Sprinkle garlic and remaining Parmesan on top, cover with foil.
- Bake for 30 minutes, uncover, add Gruyere, then bake for 18–20 minutes until golden and tender.
- Garnish with fresh thyme and serve warm.
Notes
Use a mandoline for consistent thin slices. Substitute whole milk for a lighter version. Reheat leftovers covered to keep creamy.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American