Name: Root Vegetable Gratin
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 tablespoon unsalted butter, softened (for greasing the dish); 1–2 long sweet potatoes (about 2 inches thick), peeled; 3–4 large parsnips, ends trimmed and peeled; 3–5 small beets, peeled; 14 tablespoons heavy cream, divided; 4 ounces grated Parmesan cheese, divided; 1 tablespoon fresh thyme, minced, divided (plus extra for garnish); 1 garlic clove, minced; 1 ounce shredded Gruyère cheese; Salt and freshly ground black pepper, to taste

Description

Layers of sweet potatoes, parsnips, and beets baked in cream with Parmesan and Gruyère for a stunning, cheesy holiday side dish that looks fancy but is surprisingly simple to make.

Ingredients

1 tablespoon unsalted butter, softened (for greasing the dish)
1–2 long sweet potatoes (about 2 inches thick), peeled
3–4 large parsnips, ends trimmed and peeled
3–5 small beets, peeled
14 tablespoons heavy cream, divided
4 ounces grated Parmesan cheese, divided
1 tablespoon fresh thyme, minced, divided (plus extra for garnish)
1 garlic clove, minced
1 ounce shredded Gruyère cheese
Salt and freshly ground black pepper, to taste

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Instructions

Preheat your oven to 400°F (200°C).
Grease a 3-quart baking dish generously with the softened butter, coating the sides and bottom.
Using a mandoline or sharp knife, slice the sweet potatoes, parsnips, and beets into very thin rounds and keep each vegetable in its own bowl.
To the sweet potato bowl, add 4 tablespoons heavy cream, ½ ounce Parmesan, and 1 teaspoon thyme. Season with salt and pepper and toss to coat.
Repeat with the parsnips and beets, using their respective amounts of cream, cheese, and thyme.
Pour the remaining ¼ cup (4 tablespoons) heavy cream into the bottom of the greased baking dish and sprinkle with ½ ounce Parmesan and the minced garlic.
Arrange the vegetable rows in the dish, alternating between sweet potato, parsnip, and beet slices until filled, packing them snugly to stand upright.
Season the top with salt and pepper and sprinkle with remaining Parmesan. Cover tightly with foil.
Bake covered for 30 minutes until vegetables are starting to soften.
Remove the foil and sprinkle the shredded Gruyère on top. Bake uncovered for another 18-20 minutes until fork-tender and lightly golden.
Let the gratin rest for 5-10 minutes, sprinkle with extra thyme leaves, and serve warm.

Notes

Keep slices even for best results and prevent beet bleeding by not using too much cream. The gratin can be assembled a day in advance.

Prep Time: 15
Cook Time: 50
Category: Side Dish
Method: Baking
Cuisine: American