Description
A rich, creamy, and cheesy gratin made with a variety of root vegetables.
Ingredients
Scale
- 2 cups peeled and thinly sliced potatoes
- 2 cups peeled and thinly sliced carrots
- 2 cups peeled and thinly sliced parsnips
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the sliced potatoes, carrots, and parsnips.
- In another bowl, whisk together the heavy cream, minced garlic, salt, pepper, and thyme.
- Layer half of the root vegetables in a greased baking dish.
- Pour half of the cream mixture over the vegetables and sprinkle with half of the cheddar cheese.
- Repeat with the remaining vegetables, cream mixture, and cheddar cheese.
- Top with grated Parmesan cheese.
- Bake for 45-60 minutes, or until the vegetables are tender and the top is golden brown.
- Let cool for a few minutes before serving.
Notes
- For a healthier version, substitute half-and-half for heavy cream.
- Feel free to mix in other root vegetables like beets or sweet potatoes.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg