Layered Root Vegetables with Parmesan and Gruyere (Easy 75-Min Recipe)
Thinly sliced sweet potatoes, parsnips and beets layered with herbs and cheese create a colorful, creamy side dish perfect for any dinner table.
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Cooking tools:
- Mandoline
- Baking dish
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Pastry brush
- Aluminum foil
- Plastic wrap
- Grater
- Fork
- Spoon
- Plate
- Ramekin
- Colander
- Peeler
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
- freshly ground black pepper
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