Cheesy Root Vegetable Gratin. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. Repeat twice, making the top layer as neat and tidy as you can.
Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan. Remove from oven, uncover gratin and top with shredded gruyere. Sprinkle evenly with the remaining Gruyère.
See recipes for Cheesy Garlicky Potatoes Au Gratin, my way too.
Finish with a sprinkle of fresh thyme leaves.
Cheesy Root Vegetable Gratin - Easy Recipes for Yummy Food
So this cheesy, gooey root vegetable gratin certainly falls in that category. Once the vegetables are cold, drain well, and set aside. Add remaining parsnips, then remaining potatoes.