Name: Root Vegetable Gratin
Ingredients: 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

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.