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Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

Root Vegetable Gratin with Sweet Potatoes, Parsnips, and Beets

A comforting layered dish featuring root vegetables like sweet potatoes, parsnips, and beets, baked in a creamy sauce.

  • Total Time: 80 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 large sweet potatoes, peeled and thinly sliced
  • 3 medium parsnips, peeled and thinly sliced
  • 4 small beets, peeled and thinly sliced
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 cup grated Gruyere cheese

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a baking dish.
  2. In a bowl, mix heavy cream, garlic, thyme, salt, and pepper.
  3. Layer the sliced sweet potatoes, parsnips, and beets in the baking dish.
  4. Pour the cream mixture over the layered vegetables.
  5. Sprinkle grated Gruyere cheese on top.
  6. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbly.

Notes

This dish pairs well with roasted meats. Ensure vegetables are sliced evenly for even cooking.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Method: Side Dish
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 8g
  • Fat: 22g
  • Carbohydrates: 25g
  • Protein: 10g