A beautiful and comforting layered gratin of sweet potatoes, parsnips, and beets baked in a garlic-herb cream and topped with Parmesan. It’s rich, earthy, vibrant, and perfect for holidays or cozy weeknights.
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 2 medium parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 1 ½ cups heavy cream (or mix of cream and whole milk)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- Optional: ¼ teaspoon nutmeg
- Optional topping: Extra Parmesan or Gruyère cheese
Instructions
- Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- In a bowl, whisk together cream, garlic, thyme, salt, pepper, and nutmeg if using.
- Using a mandoline or sharp knife, slice sweet potatoes, parsnips, and beets into 1/8-inch rounds.
- Layer vegetables in the dish, alternating colors for a visual effect. Pour some cream mixture over each layer.
- Once layered, pour remaining cream over the top and sprinkle with Parmesan cheese.
- Cover with foil and bake for 35 minutes.
- Uncover, add more cheese if desired, and bake an additional 20–25 minutes until bubbly and golden.
- Let gratin rest 10 minutes before slicing and serving.
