Description
Thinly sliced potatoes, carrots, parsnip, and sweet potato mingle in rich cream, then emerge from the oven with bubbling Gruyère and Parmesan. Each forkful offers velvety texture and nutty, comforting warmth.
Ingredients
- 2 medium potatoes
- 2 medium carrots
- 1 medium parsnip
- 1 medium sweet potato
- 1 small onion
- 2 cloves garlic
- 200 milliliters heavy cream
- 100 gram Gruyere cheese
- 50 gram Parmesan cheese
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 190°C.
- Peel and thinly slice potatoes carrots parsnip and sweet potato.
- Slice onion and mince garlic.
- Melt butter in a pan and sauté onion and garlic until translucent.
- Arrange a layer of mixed root vegetables in a buttered baking dish.
- Season with salt pepper thyme and nutmeg then pour over a third of the cream.
- Repeat layering vegetables seasoning and cream until all are used.
- Sprinkle Gruyere and Parmesan evenly on top.
- Bake for 45 to 50 minutes until vegetables are tender and cheese is golden.
- Allow gratin to rest for 10 minutes before serving.
Notes
- You can substitute Gruyere with cheddar or fontina.
- Use a mandoline for uniform vegetable slices.
- Let the gratin rest before serving to set the layers.
- This dish can be prepared a day ahead and reheated.