Description
A comforting dish featuring layers of root vegetables baked with cheese for a creamy, savory result.
Ingredients
Scale
- 2 pounds mixed root vegetables (such as potatoes, carrots, and parsnips), thinly sliced
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat the oven to 375°F (190°C).
- In a greased baking dish, layer the sliced root vegetables evenly.
- In a bowl, mix the heavy cream, minced garlic, salt, pepper, and thyme.
- Pour the cream mixture over the vegetables and top with shredded cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let cool for 10 minutes before serving.
Notes
For a crispier top, broil for the last 2-3 minutes.
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 25g
- Protein: 15g