Description
A warm and rich dish featuring layers of potatoes, carrots, and parsnips baked in cream and cheese, perfect for weeknights or holidays.
Ingredients
Scale
- 2 large potatoes, sliced
- 2 large carrots, sliced
- 2 parsnips, sliced
- 2 cups heavy cream
- 1 cup Gruyère cheese, grated
- 2 tablespoons fresh herbs (like thyme and rosemary), chopped
- Salt and pepper, to taste
- Butter, for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
- Layer the sliced potatoes, carrots, and parsnips in the dish.
- In a bowl, mix the heavy cream with the chopped herbs, salt, and pepper. Pour this mixture over the layers of vegetables.
- Sprinkle the grated Gruyère cheese on top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
- Let it cool slightly before serving.
Notes
Uniform slicing ensures even cooking. Peeling the vegetables is optional.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 60mg