Description
A creamy baked dish featuring layers of sweet potatoes, parsnips, and beets with cheese and herbs.
Ingredients
Scale
- 2 large sweet potatoes, peeled and thinly sliced
- 3 medium parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 cup grated Gruyere cheese
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a bowl, mix the heavy cream, garlic, thyme, salt, and pepper.
- Layer the sliced sweet potatoes, parsnips, and beets in the baking dish.
- Pour the cream mixture over the layered vegetables.
- Top with grated Gruyere cheese.
- Cover with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden and bubbly.
Notes
For a vegan version, substitute heavy cream with coconut milk and use a dairy-free cheese alternative.
Nutrition
- Calories: 350
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 30g
- Protein: 12g