Ingredients
Equipment
Method
- Preheat oven to 400°F. Grease a 3-quart baking dish generously with butter. Use a mandoline or sharp knife to slice sweet potatoes, parsnips, and beets into 1/8-inch rounds. Place each vegetable in its own mixing bowl.
- Pour 4 tablespoons heavy cream over the sweet potatoes and 4 tablespoons over the parsnips. Add 2 tablespoons cream to the beets (to reduce bleeding). Add 1/2 ounce Parmesan and 1 teaspoon thyme to each bowl. Season each with salt and pepper, then toss gently to coat.
- Pour the remaining 1/4 cup cream into the bottom of the baking dish. Sprinkle with 1/2 ounce Parmesan and the minced garlic. Arrange vegetables in rows, standing upright on a slight angle, alternating sweet potato, parsnip, and beet slices. Continue until the dish is filled.
- Season the top with salt, pepper, and remaining Parmesan. Cover tightly with aluminum foil and bake for 30 minutes until vegetables are beginning to soften.
- Remove foil. Sprinkle Gruyère evenly over top. Return to oven and bake uncovered for 18–20 minutes, or until vegetables are fully tender and cheese is golden brown.
- Let rest 5 minutes before serving. Garnish with additional thyme if desired.
Notes
For best color separation, use less cream on the beets and avoid a thick cream layer at the bottom. Uniform slicing ensures even cooking.
