Cheesy Root Vegetable Gratin

A recipe for Cheesy Root Vegetable Gratin.

Ingredients:

• 1-2 long sweet potatoes (about 2 inches thick), peeled
• 4 large parsnips, ends trimmed and peeled
• 5 medium beets, peeled
• 2 1/4 cups heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
• 4 ounces grated Parmesan, divided
• 1 tablespoon fresh minced thyme, divided, plus more for garnish
• 1 garlic clove, minced
• 2 ounces shredded gruyere
• salt and pepper to taste

interections:

1.  Preheat oven to 400˚F.
2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
3.  Pour 2/3 cup cream over each bowl of vegetables and top each with 1/2 ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.

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