GRATIN OF SWEET POTATO, PARSNIP & GRUYERE CHEESE
Steps:
- Preheat oven to 375 degrees. Butter a 13x9x2" glass baking dish. Spray generously.
- Cut 1/2" off the garlic head, so that all of the cloves are exposed. Drizzle with a little olive and place in a garlic baker. Roast the garlic in the oven for 25 minutes, or until the cloves are tender and golden brown. Remove the garlic head from the baker and squeeze all of the cloves out. Mash/chop the cloves on a cutting board with the back of your knife.
- In a medium size bowl, whisk together the cream, garlic, rosemary, thyme, salt and pepper to blend.
- Place half of the potatoes and parsnips in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes and parsnips. Pour cream mixture over potatoes and parsnips in dish. Sprinkle with remaining cheese. Cover gratin with foil that has been sprayed with cooking spray and bake 1 hour. Uncover and bake until top is golden brown and potatoes and parsnips are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving.
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Farah Hammud
hammud.farah@gmail.comThis was a great recipe! I followed the instructions exactly and the gratin turned out perfectly. The sweet potatoes and parsnips were tender and flavorful, and the Gruyère cheese was melted and bubbly. I served it with a green salad and it was a del
Lucas Mkhonto
mkhontolucas@aol.comI've made this gratin several times now and it's always a hit. It's a great way to use up leftover sweet potatoes and parsnips. I love the crispy cheese topping.
jac pope
j_p@yahoo.comI made this gratin for a dinner party and it was a huge success! Everyone loved it. The flavors were well-balanced and the dish was very easy to make. I will definitely be making this again.
Bobby Head
headb@gmail.comThis gratin was delicious! The sweet potatoes and parsnips were perfectly cooked and the Gruyère cheese was melted and gooey. I loved the addition of the thyme and nutmeg, which gave the dish a nice flavor. I will definitely be making this again.
Allie Bugge
allie_bugge2@gmail.comI've made this gratin several times now and it's always a hit. It's a great way to use up leftover sweet potatoes and parsnips. I love the crispy cheese topping.
M7MOOD 2sraf
2_m7mood@gmail.comI made this gratin for a dinner party and it was a huge success! Everyone loved it. The flavors were well-balanced and the dish was very easy to make. I will definitely be making this again.
Alston Boyle
b@hotmail.comThis gratin was delicious! The sweet potatoes and parsnips were perfectly cooked and the Gruyère cheese was melted and gooey. I loved the addition of the thyme and nutmeg, which gave the dish a nice flavor. I will definitely be making this again.
Bdhjsjd Dhjshs
d_b@gmail.comI've made this gratin several times now and it's always a hit. It's a great way to use up leftover sweet potatoes and parsnips. I love the crispy cheese topping.
Kym Simmons
simmonsk43@hotmail.co.ukI made this gratin for a dinner party and it was a huge success! Everyone loved it. The flavors were well-balanced and the dish was very easy to make. I will definitely be making this again.
Tina Wheeler
tina.wheeler@gmail.comThis gratin was delicious! The sweet potatoes and parsnips were perfectly cooked and the Gruyère cheese was melted and gooey. I loved the addition of the thyme and nutmeg, which gave the dish a nice flavor. I will definitely be making this again.
Lindsey Stevens
stevens-l@hotmail.comI've made this gratin several times now and it's always a hit. It's a great way to use up leftover sweet potatoes and parsnips. I love the crispy cheese topping.
Sm Sagor vai
v.s57@gmail.comI made this gratin for a potluck dinner and it was a huge success! Everyone loved it. The flavors were well-balanced and the dish was very easy to make. I will definitely be making this again.
King of Idiots
king_o@hotmail.frThis gratin was a hit with my family! The sweet potatoes and parsnips were perfectly tender, and the Gruyère cheese was melted and bubbly. I loved the addition of the thyme and nutmeg, which gave the dish a nice depth of flavor. I will definitely be