Ingredients
Scale
- 1 tablespoon unsalted butter (softened)
- 12 long sweet potatoes (each about 2 inches thick, peeled)
- 3 to 4 large parsnips (trimmed and peeled)
- 3 to 5 small beets (peeled)
- 1 1/4 cup heavy cream (divided)
- 4 ounces grated Parmesan cheese (divided)
- 1 tablespoon fresh thyme (minced, divided; plus a little extra for garnish)
- 1 clove garlic (minced)
- 1 ounce shredded Gruyere cheese
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C) and grease a 3-quart baking dish with butter.
- Slice sweet potatoes, parsnips, and beets into thin rounds using a mandoline for even cooking.
- In separate bowls, coat the sweet potatoes and parsnips with cream, Parmesan, thyme, salt, and pepper. Repeat for the beets using less cream.
- Layer the veggies in the greased baking dish: start with sweet potatoes, then parsnips, followed by beets until the dish is filled.
- Add remaining cream and garlic at the bottom of the dish before placing it into the oven covered with foil for 30 minutes.
- Remove foil, add shredded Gruyere on top, and bake uncovered for an additional 18-20 minutes until bubbling and golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 piece (150g)
- Calories: 240
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg