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Ingredients
1 tablespoon unsalted butter, softened
1–2 long sweet potatoes, peeled
3–4 large parsnips, trimmed and peeled
3–5 small beets, peeled
14 tablespoons heavy cream, divided
4 oz grated Parmesan cheese, divided
1 tablespoon fresh thyme, minced, plus more for garnish
1 garlic clove, minced
1 oz shredded Gruyère cheese
Salt and black pepper, to taste
Instructions
1. Preheat the oven: Set your oven to 400°F (200°C). Grease a 3-quart baking dish with softened butter.
2. Prepare the vegetables: Thinly slice the sweet potatoes, parsnips, and beets into even rounds using a sharp knife or mandoline. Place each vegetable in a separate bowl.
3. Season the vegetables: Add 4 tablespoons of cream to the sweet potatoes, 4 tablespoons to the parsnips, and 2 tablespoons to the beets. Add ½ oz Parmesan and 1 teaspoon thyme to each bowl. Season with salt and black pepper, then toss to coat.
4. Prepare the creamy base: Pour the remaining ¼ cup heavy cream into the baking dish. Sprinkle with ½ oz. Parmesan and minced garlic.
5. Arrange and bake: Stand the vegetable slices upright at a slight angle, alternating rows of sweet potatoes, parsnips, and beets. Repeat until the dish is filled. Sprinkle with the remaining Parmesan, salt, and pepper. Cover with foil and bake for 30 minutes.
6. Add the cheese and finish: Remove the foil and sprinkle shredded Gruyère over the vegetables. Return to the oven, uncovered, for 18–20 minutes until the vegetables are fork-tender and the cheese is melted and lightly browned. Garnish with fresh thyme and serve warm!
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