@amber_recipes: Root vegetable gratin with sweet potatoes Ingredients 2 medium sweet potatoes, peeled and thinly sliced 2 parsnips, peeled and thinly sliced 2 medium beets, peeled and thinly sliced 1 cup heavy cream ½ cup milk 2 cloves garlic, minced 1 tsp fresh thyme leaves (or ½ tsp dried thyme) ½ tsp salt ¼ tsp black pepper 1 cup shredded Gruyère or mozzarella cheese ¼ cup grated Parmesan cheese 1 tbsp butter (for greasing the dish) Instructions Preheat oven to 375°F (190°C) and lightly butter a baking dish. In a small saucepan, warm the cream, milk, garlic, thyme, salt, and pepper over low heat for 5 minutes (do not boil). Arrange sweet potatoes, parsnips, and beets in thin, overlapping layers in the prepared dish. Pour the warm cream mixture evenly over the vegetables. Sprinkle Gruyère between layers if desired, and top with the remaining cheese. Cover with foil and bake for 35 minutes. Remove foil and bake another 20 minutes until vegetables are tender and the top is golden and bubbly. Sprinkle with Parmesan, let rest for 10 minutes, and serve warm—creamy, colorful, and irresistibly rich.

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Thursday 20 November 2025 01:20:00 GMT