Ingredients
Utensils
Oven, Knife
recipe
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!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 572 cal. |
| Fat | 39 g |
| Carbohydrates | 33 g |
| Protein | 21 g |
| Fiber | 8 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Root Veggie Gratin" contains 572 Energy, 39 g of Fat, 33 g of Carbohydrates, 21 g of Protein, 8 g of Fiber.
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