Sweet Potato and Parsnip Gratin
Ingredients
- 3-4 long sweet potatoes, peeled, about 2 inches in diameter
- 1-2 large parsnips, approximately same diameter as sweet potatoes
- 3 cloves garlic, minced
- 1 teaspoon grainy mustard
- 1 teaspoon corn starch or plain flour
- 2 cups unsweetened unflavored thick oat milk or any milk
- 2-3 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 the sweet potatoes and parsnips into very thin rounds and transfer each vegetable to its own bowl if 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.
Line the sweet potatoes standing up on an angle and color coordinate the veggies if desired.
Follow the sweet potato with a row of parsnips.
Repeat with the remaining sweet potatoes and 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.
Pull the dish out of the oven, uncover the 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 and serve.
Notes
A fabulous side dish for Thanksgiving or Christmas table, it's mustardy, herby, cheesy, crispy on the outside and soft on the inside.
