A healthy sprinkling of Gruyere cheese is the perfect topping to a baked array of sweet potatoes, parsnips and beets.
Photo by Iuliia Nedrygailova
Serves 6–8
1 tablespoon unsalted butter
1½ cups heavy cream
2 large garlic cloves, smashed
3–4 sprigs fresh thyme
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 large, long sweet potatoes, peeled and thinly sliced
3 large parsnips, peeled and thinly sliced
3–4 beets, peeled and thinly sliced
1 cup grated Gruyere cheese
Fresh thyme leaves, for garnish
Preheat oven to 400 F. Grease an oval or round dish (2.5 quarts) with butter and set aside. In a small saucepan over medium-low heat, add cream, garlic cloves, thyme, salt and pepper. Allow to come to a simmer, but do not boil. Turn off heat and allow flavors to infuse the cream for 15 minutes. Strain out garlic cloves and thyme sprigs.
In prepared dish, arrange a handful of sweet potatoes, followed by parsnips, then beets. Repeat until all vegetables are arranged. Pour cream mixture over the vegetables, cover with foil and bake for 45 minutes or until fork tender. Remove foil and sprinkle with cheese. Bake an additional 15 minutes until cheese melts and the top is lightly browned and bubbly. Garnish with fresh thyme.
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