Colorful root vegetable gratin with cream and Parmesan cheese

Easy
20 minutes
45 minutes
Cheap

Ingredients

250g sweet potatoes
1 medium parsnip(s)
2small raw beet(s)
100g heavy cream
50g grated Parmesan cheese
1/2 clove(s) garlic
2 tsp. dried parsley
Fine salt and ground pepper

Utensils

Baking dish

Recipe

Step 1

Preheat oven to 180°C.

Step 2

Peel sweet potatoes, parsnips and beet. Slice vegetables into thin, even strips using a mandolin or sharp knife. Place each type of vegetable in a separate bowl.

Step 3

Mix crème fraîche with salt and pepper.

Step 4

Add ⅓ of the creamy mixture, 1 teaspoon parsley and a portion of Parmesan to each bowl. Coat the slices well.

Step 5

Scrape the garlic clove into the bottom of the dish, then sprinkle with a little Parmesan and parsley for flavor.

Step 6

Arrange the vegetables vertically in the dish, alternating colors for visual effect. Press lightly to hold them together.

Step 7

Season with salt and pepper, then sprinkle the remaining cheese and parsley over the top.

Step 8

Place in the oven for 40-50 minutes, until the top is golden and the vegetables have melted. Cover with baking paper if the gratin browns too quickly.