Description
A delicious and creamy gratin made with a variety of root vegetables, topped with a cheesy crust.
Ingredients
Scale
- 2 cups of potatoes, thinly sliced
- 2 cups of carrots, thinly sliced
- 1 cup of parsnips, thinly sliced
- 1 cup of turnips, thinly sliced
- 2 cups of heavy cream
- 1 cup of grated Gruyère cheese
- 1 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced root vegetables.
- In a separate bowl, mix the heavy cream, minced garlic, salt, and pepper.
- Layer half of the root vegetables in a greased baking dish.
- Pour half of the cream mixture over the vegetables.
- Sprinkle half of the Gruyère and Parmesan cheese over the cream.
- Repeat the layers with the remaining vegetables, cream, and cheese.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before serving, garnished with fresh thyme.
Notes
- Feel free to mix and match root vegetables based on your preference.
- For a lighter version, substitute heavy cream with half-and-half.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg