Description
A comforting dish that transforms hearty root vegetables into a creamy, cheesy delight.
Ingredients
2 cups thinly sliced potatoes
1 cup thinly sliced carrots
1 cup thinly sliced parsnips
1 cup heavy cream
2 cloves garlic, minced
1 cup grated Gruyère cheese
1 cup grated cheddar cheese
Salt and pepper to taste
2 tablespoons unsalted butter (for greasing)
Instructions
1. Preheat oven to 375°F (190°C).
2. Grease a large baking dish with butter.
3. Layer half of the potatoes, carrots, and parsnips in the baking dish; season with salt and pepper.
4. In a bowl, mix heavy cream with minced garlic. Pour half over the layered vegetables.
5. Add another layer of vegetables followed by the remaining cream.
6. Top with Gruyère and cheddar cheese.
7. Bake for about 45 minutes or until golden brown and bubbly.
Notes
Use a mandoline for even slicing.
Yukon Gold potatoes work best for a buttery texture.
- Prep Time: 20
- Cook Time: 45
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 60 mg