Gratin of Carrots & Root Vegetables

Ingredients

• 3 medium carrots, peeled and thinly sliced

• 2 medium parsnips, peeled and thinly sliced

• 1 medium sweet potato, peeled and thinly sliced

• 1 small turnip, peeled and thinly sliced (optional)

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 1 cup heavy cream (or half-and-half for lighter version)

• ½ cup milk

• 1 tsp Dijon mustard

• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

• ½ tsp nutmeg

• Salt & pepper to taste

• 1 cup grated Gruyère or Swiss cheese (or mix with Parmesan)

• 2 tbsp butter, for greasing

• Optional topping: ¼ cup panko breadcrumbs mixed with 1 tsp olive oil

Instructions

1. Preheat oven:
   Preheat to 375°F (190°C). Grease a 9×13-inch baking dish with butter.

2. Prepare cream mixture:
   In a bowl, whisk together cream, milk, Dijon mustard, garlic, thyme, nutmeg, salt, and pepper.

3. Layer vegetables:
   Arrange sliced carrots, parsnips, sweet potato, turnip, and onion in overlapping layers in the baking dish. Pour cream mixture evenly over vegetables.

4. Add cheese & topping:
   Sprinkle grated Gruyère over the top. Add breadcrumbs if using for a crunchy topping.

5. Bake:
   Cover with foil and bake 25 minutes. Remove foil and bake an additional 20–25 minutes until vegetables are tender and the top is golden and bubbling.

6. Serve:
   Let rest 5 minutes before serving. Garnish with fresh thyme if desired.

Cooking Time

• Prep: 15 minutes

• Cook: 45–50 minutes

• Total: 60–65 minutes

Calories (Approx.)

250–300 calories per serving (serves 6)