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Root Vegetable Gratin

  • Author: Misfits Market

Ingredients

Scale
  • 2 1/2 pounds of sweet potatoes and parsnips, carrots, or any other sturdy root vegetable, peeled and thinly sliced
  • 1 1/2 cups of heavy cream
  • 4 garlic cloves, minced
  • 2 tablespoons unsalted butter, plus more for greasing casserole dish
  • 34 sprigs of fresh thyme
  • Juice from 1/2 a lemon
  • Salt
  • Freshly ground pepper
  • 1 cup gruyère cheese, grated

Instructions

  1. Preheat oven to 400 degrees.
  2. Put heavy cream in a small saucepan. Add garlic, butter, 1 teaspoon salt, and black pepper. Turn heat to medium-low. As soon as the cream comes to a boil, stir, turn off the heat and top the saucepan with a lid. Let the cream infuse for 15 minutes. Strain or scoop out garlic leaving just the liquid behind.
  3. While the cream is infusing, prepare an oven-safe 9″ x 12″ casserole dish with butter. Arrange sliced root vegetables into the dish, then squeeze lemon juice over the vegetables.
  4. Pour over cream mixture, cover with tin foil, and bake for 45-55 minutes or until vegetables are fork tender. Remove foil and sprinkle shredded gruyère over top. Bake, uncovered, for an extra 15 minutes until browned and bubbly.