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
- 2 cups of parsnips, thinly sliced
- 1 cup of heavy cream
- 1 cup of grated cheese (such as Gruyère or cheddar)
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 tablespoon of fresh thyme, chopped
- 1 tablespoon of olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sliced potatoes, carrots, and parsnips.
- In a separate bowl, mix the heavy cream, minced garlic, salt, pepper, and thyme.
- Pour the cream mixture over the root vegetables and toss to coat.
- Transfer the mixture to a greased baking dish and spread evenly.
- Sprinkle the grated cheese on top of the vegetables.
- Drizzle olive oil over the cheese.
- Bake for 45-50 minutes, or until the vegetables are tender and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to mix and match root vegetables based on your preference.
- For a lighter version, you can substitute half of the heavy cream with vegetable broth.
- This dish can be prepared ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg