Description
A colorful and comforting side dish with layers of sweet potatoes, parsnips, and beets baked in a creamy sauce and topped with melted cheese. Perfect for holidays or any special meal.
Ingredients
Scale
- 1 tablespoon unsalted butter, softened
- 1–2 long sweet potatoes, peeled
- 3–4 large parsnips, peeled
- 3–5 small beets, peeled
- 14 tablespoons heavy cream, divided
- 4 ounces grated Parmesan cheese, divided
- 1 ounce shredded Gruyère cheese
- 1 tablespoon fresh minced thyme, plus more for garnish
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease a 3-quart baking dish with butter.
- Using a mandoline, slice the sweet potatoes, parsnips, and beets into very thin rounds. Keep each vegetable in a separate bowl.
- Pour 4 tablespoons of cream over the sweet potatoes and parsnips, and 2 tablespoons over the beets. Add some Parmesan and minced thyme to each bowl, season with salt and pepper, and toss to coat the slices well.
- Pour the remaining cream into the baking dish and sprinkle with garlic and some Parmesan cheese.
- Arrange the vegetable slices standing up in the dish, creating alternating rows of sweet potato, parsnip, and beet.
- Season the top with salt, pepper, and the remaining Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes, or until the vegetables begin to soften.
- Remove the foil, sprinkle the shredded Gruyère cheese over the top, and bake uncovered for another 18-20 minutes until the vegetables are fork-tender and the cheese is melted and lightly browned.
- Garnish with fresh thyme leaves before serving.
Notes
Serve warm alongside roasted meats. Store leftovers in the fridge for up to 3 days and reheat in the oven at 350°F until warmed through.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1/6 dish
- Calories: 260
- Sugar: 6g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 40mg