Cheesy Vegetable Gratin Recipe
Ingredients
2 peeled sweet potatoes
4 peeled parsnips
4 peeled beetroots
3 cups of cream
1 cup grated Parmesan cheese
1T freshly chopped thyme
2 cloves chopped garlic
1 cup grated gruyere cheese
salt and pepper
Method
Preheat oven to 200˚C
Slice sweet potato, parsnips and beetroots into very thin rounds (using a mandoline) and place each vegetable to their own bowl.
Pour a cup of cream over each bowl of vegetables and top each with a third of the grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt, pepper and garlic, and toss together until all vegetable slices are well coated.
Line up the veggies as in picture.
Cover with foil and bake for 30 minutes or until vegetables are soft.
Remove from oven, uncover gratin and top with shredded gruyere.
Set oven to grill and grill gratin for 3 to 5 minutes or until browned and bubbling on top.
Finish with a sprinkle of fresh thyme leaves.
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