Root Veggie Gratin

15 minutes
Prep time

55 minutes
Cook time

480 cal.
Per serving

Ingredients for 1

1/2

Sweet potato

1/2

Parsnip

1/2

Potato

1/2 clove

Garlic

1/4 cup

Heavy cream

1/4 cup

Gruyère cheese (shredded)

1/4 tsp

Thyme (dried)

Oven, Knife

Step 1
Preheat the oven to 400°F. Peel & cut the parsnips, sweet potatoes & potatoes into thin, even slices, using a mandoline or a sharp knife.
Step 2
Pour the heavy cream into a bowl & season with salt & pepper. Grate in the garlic. Add the thyme & a pinch of ground nutmeg (optional). Mix well.
Step 3
Butter a baking dish. Arrange the vegetable slices in rows in the baking dish. Season with salt & pepper, then pour the heavy cream mixture on top. Sprinkle with shredded gruyère cheese. Cover with aluminum foil & bake for 30 min at 400°F.
Step 4
After 30 min, remove the dish from the oven. Remove the aluminum foil, then put it back in the oven for 10-15 min at 400°F, until golden & bubbling.
Step 5
When the veggies are tender & the cheese is nicely browned on top, remove the gratin from the oven. Serve it with a green salad dressed to your taste. Enjoy!