Description
A classic French-style gratin with a colorful twist. Tender slices of sweet potato, parsnip, and beet are layered upright in cream and cheese until bubbling and golden.
Ingredients
Units
Scale
- 1 tablespoon unsalted butter, softened (for greasing)
- 1 to 2 sweet potatoes, peeled
- 3 to 4 large parsnips, peeled
- 3 to 5 small beets, peeled
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan, divided
- 1 tablespoon fresh thyme, minced, divided, plus more for garnish
- 1 garlic clove, minced
- 1 ounce gruyere, shredded
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F. Butter a 3-quart baking dish.
- Slice sweet potatoes, parsnips, and beets very thin using a mandoline or sharp knife. Keep each in its own bowl.
- Add 4 tablespoons cream to sweet potatoes and parsnips, and 2 tablespoons to beets. Add 1/2 ounce Parmesan and 1 teaspoon thyme to each bowl. Season with salt and pepper and toss to coat.
- Pour remaining 1/4 cup cream into baking dish. Sprinkle with 1/2 ounce Parmesan and minced garlic.
- Stand vegetables upright in alternating rows: sweet potato, parsnip, beet. Repeat to create 6 rows.
- Season top with salt and pepper, sprinkle lightly with Parmesan, cover with foil, and bake for 30 minutes.
- Uncover, top with shredded gruyere, and bake 18 to 20 minutes more, until tender and lightly browned.
- Let rest 5 to 10 minutes. Garnish with thyme and serve warm.
Notes
Cool completely and store covered in the fridge up to 3 days. Reheat covered at 350°F for 12–15 minutes. Not freezer-friendly. Make ahead by slicing and seasoning vegetables up to 6 hours in advance or assembling the full dish up to 1 day ahead.
Nutrition
- Serving Size: 1/8 pan
- Calories: 210
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg