Layered Root Vegetables with Parmesan and Gruyere - Recipe By Me
Thinly sliced sweet potatoes, parsnips and beets layered with herbs and cheese create a colorful, creamy side dish perfect for any dinner table.
Ingredients
- 1 tablespoon unsalted butter, softened
- 1-2 long sweet potatoes (about 2 inches thick), peeled
- 3-4 large parsnips, ends trimmed and peeled
- 3-5 small beets, peeled
- 350ml heavy cream, divided
- 115g Parmesan, grated and divided
- 1 tablespoon fresh thyme, minced and divided, plus more for garnish
- 1 garlic clove, minced
- 30g Gruyère, shredded
- Salt and freshly ground black pepper, to taste
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