admin
Ingredients:
– 2 medium sweet potatoes, peeled and thinly sliced
– 2 medium russet potatoes, peeled and thinly sliced
– 2 medium carrots, peeled and thinly sliced
– 1/2 cup yellow onion, thinly sliced
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme, chopped
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– 1 1/2 cups grated Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter, cut into small pieces
Directions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, combine the heavy cream, milk, garlic, thyme, nutmeg, salt, and pepper. Whisk together until smooth.
3. Layer the sweet potatoes, russet potatoes, carrots, and onions in the prepared baking dish, alternating layers of vegetables.
4. Pour the cream mixture evenly over the vegetables. Use a spoon to gently press the vegetables into the cream to make sure they are submerged.
5. Sprinkle the grated Gruyère and Parmesan cheeses over the top of the vegetables. Dot the top with small pieces of butter.
6. Cover the baking dish with aluminum foil and bake for 40 minutes.
7. After 40 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the vegetables are tender when pierced with a fork.
8. Let the gratin sit for 5 minutes before serving to allow it to firm up slightly.
Prep Time: 20 minutes | Baking Time: 1 hour 5 minutes | Total Time: 1 hour 25 minutes
Kcal: 350 kcal | Servings: 6 servings
