Serves: 4–6
Prep time: 20 minutes
Cook time: 50–60 minutes

Ingredients

• 1 large sweet potato, peeled and thinly sliced

• 2 parsnips, peeled and thinly sliced

• 2 medium beets, peeled and thinly sliced

• 2 cloves garlic, minced

• 1 cup heavy cream (or half-and-half)

• ½ cup milk

• 1 cup grated cheese (Gruyère, Parmesan, or sharp cheddar)

• 1 tablespoon olive oil or butter (for greasing)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon thyme or rosemary (fresh or dried)

• Optional: a pinch of nutmeg

Instructions

1.  Preheat the oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or butter.

2.  Prepare the vegetables

Slice the sweet potatoes, parsnips, and beets thinly (a mandoline works best). Try to keep slices even so

they cook evenly.

3. Make the cream mixture

In a bowl, whisk together the heavy cream, milk, minced garlic, salt, pepper, herbs, and nutmeg if using.

4.  Assemble the gratin

Arrange the vegetables in overlapping layers in the baking dish, alternating between sweet potatoes,

parsnips, and beets for color and flavor. Pour the cream mixture evenly over the vegetables.

5.  Add cheese

Sprinkle the grated cheese evenly over the top.

6.  Bake

Cover the dish loosely with foil and bake for 30 minutes.

Remove the foil and bake for another 20–30 minutes, until the vegetables are tender and the top is golden

and bubbly.

7.  Rest and serve

Let the gratin rest for 10 minutes before serving. This helps it set and makes slicing easier.

Tips & Variations

• Add thinly sliced onions or leeks for extra depth

• Use plant-based cream and cheese for a dairy-free version

• Finish with fresh herbs or a drizzle of olive oil before serving

This gratin is rich, colorful, and perfect as a holiday side dish or a comforting vegetarian main.