Root Veggie Gratin
Très facile
Camille C.
Camille C.

Root Veggie Gratin

Temps de préparation

15 minutes
Préparation

Cuisine

55 minutes
Cuisson

Calories

572 kcal
Par portion

Ingrédients pour 1

Patate douce

1/2

Patate douce

Panais

1/2

Panais

Pommes de terre

1/2

Pommes de terre

Ail

1/2 gou.

Ail

Crème liquide

1/4 cup

Crème liquide

Gruyère cheese (shredded)

1/4 cup

Gruyère cheese (shredded)

Thym (feuilles)

1/4 càc

Thym (feuilles)

Ustensiles

Four, Couteau

recette

  • Étape 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.
  • Étape 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.
  • Étape 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.
  • Étape 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.
  • Étape 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!