Ingredients: |
Ingredients: 3 beets, small
1 garlic clove
1 long sweet potatoes
3 parsnips, large
1 tbs thyme, fresh
salt and pepper to taste
1 tbs butter, unsalted
1 oz gruyere
14 tbs heavy cream
4 oz parmesan, grated
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Directions: |
Directions:Preheat oven to 400ºF
1) Grease baking dish with butter.
2) Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
3) Pour cream over each sweet potatoes and parsnips, and beets.
4) Top each bowl of sliced vegetables with some grated Parmesan and some minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
5) Pour remaining cream into the greased baking dish and sprinkle with Parmesan and garlic.
6) Grab a stack of sweet potatoes and line them standing up on a bias, at the top of the baking dish.
7) Follow the sweet potatoes with a row of parsnips, followed by a row of beets. Repeat with the remaining sweet potatoes, parsnips and beets, creating 6 rows of root vegetables.
8) Season top of gratin with salt, pepper and sprinkle of remaining Parmesan. Cover with foil and bake until vegetables are soft.
9) Uncover gratin and top with shredded gruyere.
10) Place gratin back into oven, uncovered, and continue to bake until vegetables are fork tender, cheese has melted and the top has lightly browned.
11) Finish with a sprinkle of fresh thyme leaves. |
This recipe for Cheesy Root Vegetables is from