Description
Discover the comforting warmth of Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets—a delightful dish that brings together vibrant layers of sweet potatoes, earthy parsnips, and jewel-toned beets, all enveloped in a creamy cheese sauce. This savory vegetable bake is perfect for family dinners or special occasions. With its golden crust and rich flavors, it’s not just a meal; it’s an experience that invites everyone to gather at the table.
Ingredients
Scale
- 2 medium sweet potatoes
- 2 medium parsnips
- 2 medium beets
- 1 onion
- 2 cloves garlic
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté sliced onion and minced garlic until soft.
- In a mixing bowl, combine sweet potatoes, parsnips, beets, sautéed onions, thyme, salt, and pepper.
- In another bowl, whisk together heavy cream with half of the Gruyère and Parmesan cheeses.
- Layer half of the vegetable mixture in a greased baking dish. Drizzle half of the cream mixture on top. Repeat with remaining vegetables and cream.
- Top with remaining cheeses and breadcrumbs if desired. Cover with foil and bake for 40 minutes; then uncover and bake for an additional 20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg