Description
A creamy and cheesy dish made with various root vegetables.
Ingredients
Scale
- 2 cups potatoes, thinly sliced
- 2 cups carrots, thinly sliced
- 1 cup parsnips, thinly sliced
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Gruyere)
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons fresh thyme, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter.
- Layer the sliced potatoes, carrots, and parsnips in the dish.
- In a bowl, mix cream, garlic, thyme, salt, and pepper.
- Pour the cream mixture over the vegetables.
- Sprinkle shredded cheese and parmesan on top.
- Bake for 45-50 minutes until vegetables are tender and cheese is bubbly.
- Let it cool for a few minutes before serving.
Notes
- You can use any root vegetables you prefer.
- For a lighter version, substitute heavy cream with milk.
- Cover with foil for the first 30 minutes to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Cheesy Root Vegetable Gratin