Easy Root Vegetable Gratin

A creamy, comforting layered bake of parsnips, sweet potatoes, and beets, topped with garlic-infused cream and Parmesan cheese — perfect as a hearty side dish.

Ingredients:

• 2 tbsp unsalted butter, room temp

• 1 ¼ cup heavy cream

• 3 large parsnips, peeled and thinly sliced diagonally

• 2 medium sweet potatoes, peeled and thinly sliced

• 2 large beets, peeled and thinly sliced

• Salt and pepper, to taste

• 1 ½ oz grated Parmesan

• 2 cloves garlic, pressed

Instructions:

1. Preheat oven to 400°F. Butter a 3-quart baking dish and pour ¼ cup cream into the bottom.

2. Layer vegetables in the dish, seasoning each layer with salt and pepper. Sprinkle Parmesan on top.

3. Mix garlic with remaining cream and pour evenly over vegetables. Cover with foil or lid.

4. Bake covered for 30 minutes, then uncover and bake until veggies are tender and golden (about 30–45 minutes more).

5. Let stand 10 minutes before serving.