There’s no such thing as too many potato dishes come Thanksgiving, which is why we’re making room for both mashed and this sweet-meets-savory gratin that features sweet potatoes and parsnips (or any other sturdy root veggie on hand). Thanks to a hefty handful of Gruyère, the end result is a cheesy side that’ll probably be so popular there won’t be leftovers.
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Root Vegetable Gratin
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
- 3–4 sprigs of fresh thyme
- Juice from 1/2 a lemon
- Salt
- Freshly ground pepper
- 1 cup gruyère cheese, grated
Instructions
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.