Baked Sweet Potato Tian
Ingredients
- 3-4 long sweet potatoes, look for slender long, rainbow colored, purple, white and orange (about 2 inches in diameter), peeled
- 1-2 large parsnip that has approximately the same diameter as the sweet potatoes
- 3 cloves garlic, minced, about a teaspoon
- 1 teaspoon grainy mustard
- 1 teaspoon corn starch OR plain flour
- 2 cups unsweetened unflavored thick oat milk or any milk
- 2 oz grated sharp cheddar or gruyere or vegan cheese
- 4 oz vegan or regular Parmesan
- 1 tablespoon fresh minced thyme, divided
- Sea salt to taste
- generous amounts of fresh cracked pepper
Preparation
Preheat oven to 400˚F
Slice sweet potato and parsnips into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl, if you’re using different colors to prevent staining
In a bowl mix the milk, corn starch, 3/4 gruyere cheese, garlic, thyme, mustard, salt and pepper and half the Parmesan
Pour 2/3 cup in the bottom of a baking pan
Get the bowls of sweet potatoes and line them standing up on a bias, on top of the baking dish with the cheese sauce. Color coordinate the veggies if you want
Follow the sweet potato with a row of parsnips
Repeat with the remaining sweet potatoes, parsnips creating 4-6 rows of root vegetables
Pour the remaining cheese mixture over the sweet potatoes making sure the vegetables are well coated
Season top of gratin with salt, pepper and sprinkle of remaining ounce of Parmesan
Cover with foil and bake for 25 to 30 minutes or until vegetables are soft
Remove from oven, uncover gratin and top with shredded gruyere
Set oven to broil and broil gratin for 3 to 5 minutes or until browned and bubbling on top
Finish with a sprinkle of fresh thyme leaves. Serve