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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Nafisat Damilola
nafisat.d36@hotmail.comThis gratin was a little bland for my taste. I think I would add some more seasoning next time.
KHUSHI BHAI
k.b@gmail.comI'm not a big fan of sweet potatoes, but I loved this gratin. The parsnips and Gruyère cheese really balanced out the sweetness.
Mohammed Harunur Rashid
m@aol.comThis gratin is a great way to get your kids to eat their vegetables.
Najmul Hossain
najmul49@yahoo.comI love the combination of sweet potatoes and parsnips in this gratin.
Xolani Fihla
f-x@hotmail.comThis gratin is perfect for a cold winter night.
Shahd AbdulWahab
abdulwahab@hotmail.frI added some chopped bacon to this gratin and it was amazing!
Noor Sharif
sharif-noor71@yahoo.comThis gratin is a great way to use up leftover sweet potatoes and parsnips.
Walter Jones
jones-w63@yahoo.comI've made this gratin several times and it's always a crowd-pleaser. It's easy to make and always turns out perfectly.
bernard Mumbi
bernard_m38@hotmail.frThis gratin was delicious! The sweet potatoes and parsnips were perfectly tender and the Gruyère cheese was melted and bubbly. I loved the combination of flavors.
Amos Martin
amos.m63@hotmail.co.ukI made this gratin for a vegetarian Thanksgiving dinner and it was a big hit. The sweet potatoes and parsnips were a nice change from the traditional mashed potatoes.
Miraz Hossen
hossen@yahoo.comThis gratin was a little more work than I expected, but it was worth it. The finished dish was creamy and flavorful, and the Gruyère cheese was perfectly melted.
Dinash Kumar
k.dinash@yahoo.comI followed the recipe exactly and the gratin turned out perfectly. It was delicious and everyone at my dinner party loved it.
Bukurije ensar
ensar.b64@hotmail.co.ukThis gratin was easy to make and turned out great. The sweet potatoes and parsnips were cooked perfectly and the Gruyère cheese was melted and gooey. I would definitely make this again.
Annelene Pellow
pellow_a95@gmail.comI made this gratin for a potluck and it was a huge success. Everyone loved it! The flavors were amazing and the presentation was beautiful.
SUGGESTS SOYAM
s_s2@gmail.comThis 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 combination of flavors and textures.