A creamy, colorful cheesy root vegetable gratin made with sweet potatoes, parsnips, and beets – perfect for Thanksgiving or cozy dinners.

Scale

1 tbsp unsalted butter

1–2 long sweet potatoes

3–4 large parsnips

3–5 small beets

14 tbsp heavy cream

4 oz Parmesan cheese

1 tbsp fresh thyme

1 garlic clove, minced

1 oz shredded Gruyère

Salt and pepper to taste

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1. Preheat oven to 400°F and butter a 3-quart dish.

2. Slice vegetables thinly using a mandoline.

3. Toss each vegetable separately with cream, Parmesan, thyme, salt, and pepper.

4. Layer vegetables upright in alternating rows.

5. Pour remaining cream and garlic in dish bottom.

6. Cover and bake 30 minutes.

7. Uncover, top with Gruyère, and bake until golden.

8. Sprinkle with thyme and serve.

Can be made 1 day ahead.

Keep covered to prevent beet bleeding.

Best served warm; reheats beautifully.