Root Vegetable Gratin Stacks - Live Learn Lovewell

Ingredients

• 2.4 lb root vegetables (I used beets, parsnips, potatoes and sweet potatoes)
• 2 tbsp butter
• 2 garlic cloves finely minced
• 1 large shallot chopped
• 1/2 cup heavy cream
• a few sprigs of fresh thyme leaves
• 1/2 tsp salt
• Black pepper
• 2.5 oz gruyere cheese, sliced into 12 squares
• 3/4 cup shredded gruyere cheese
• Preheat oven to 350°F.
• Use butter to grease your muffin tin holes.
• Assemble stacks by placing the veggie slices into the muffin tin so they go halfway up the muffin tin holes.
• Drizzle each potato stack with 1 tsp of cream mixture – use 1/2 of the mixture.
• Top with a cheese slice, then again with veggies, cream, and then thyme, ongoing until the height is about 1/3″ above the rim of the muffin tin (they sink once baked).
• Drizzle with the remaining cream mixture and sprinkle with most of the thyme.
• Cover loosely with foil and bake for 40 minutes or until your vegetables are cooked through.
• Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden.
• Sprinkle with remaining thyme.
• Stand for 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. Enjoy!