Description
A colorful, creamy gratin layered with sweet potatoes, parsnips, and beets. Perfect as a festive side or a comforting vegetarian main dish.
Ingredients
Scale
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2 medium sweet potatoes, peeled and thinly sliced
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2 medium parsnips, peeled and thinly sliced
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2 medium beets, peeled and thinly sliced
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1 cup heavy cream
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1 cup whole milk
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2 cloves garlic, minced
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1/2 tsp salt
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1/4 tsp black pepper
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Pinch of nutmeg
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1 cup shredded Gruyère or Parmesan cheese
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1 tbsp butter or oil for greasing
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Fresh thyme or parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Thinly slice sweet potatoes, parsnips, and beets into even rounds.
- In a saucepan, warm cream, milk, garlic, salt, pepper, and nutmeg until slightly thickened.
- Arrange vegetable slices in overlapping layers in the baking dish, alternating colors.
- Pour warm cream mixture evenly over the vegetables. Cover with foil and bake 45 minutes.
- Remove foil, sprinkle cheese over the top, and bake uncovered for 20–25 minutes until golden.
- Let rest 10 minutes before serving. Garnish with fresh herbs.
Notes
For a lighter option, use half-and-half instead of cream. Can be assembled a day ahead and refrigerated before baking. Leftovers keep 3–4 days refrigerated or up to 2 months frozen.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European