Description
A cozy, comforting, and beautifully layered side dish made with sweet potatoes, beets, parsnips, cheese, and cream — perfect for holidays or cold nights.
Ingredients
2 sweet potatoes (peeled and thinly sliced)
2 parsnips (peeled and thinly sliced)
3 medium beets (peeled and thinly sliced)
1 1/4 cups heavy cream
1 clove garlic (minced)
1/4 teaspoon nutmeg
1 1/2 cups shredded Gruyère cheese
1/2 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Butter (for greasing the dish)
Instructions
1. Preheat oven to 375°F (190°C).
2. Lightly grease a 3-quart baking dish with butter.
3. In a small bowl, mix heavy cream, garlic, nutmeg, salt, and pepper.
4. Layer sweet potatoes, beets, and parsnips in the dish.
5. After each layer, sprinkle cheeses and drizzle some cream mixture.
6. Repeat until all ingredients are used.
7. Finish top layer with remaining cheese and thyme.
8. Cover with foil and bake for 35–40 minutes until veggies are tender.
9. Uncover and bake an additional 15–20 minutes until golden brown.
10. Let rest for 10–15 minutes before serving.
Notes
Use a mandoline for even slices.
Can be prepped ahead and stored overnight.
Allow to come to room temp before baking.
Substitute with Yukon gold potatoes or carrots if desired.
Ensure cheese is rennet-free to keep it vegetarian.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 7g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 70mg