INGREDIENTS 

  • 1 tablespoon unsalted butter softened from Lucky Layla in Market Provisions
  • 1-2  long sweet potatoes (about 2 inches thick), peeled from Williams Garden
  • 3-4 small turnips, ends trimmed and peeled from Pruitt Farms
  • 3-5 small beets, peeled from Braga Farms
  • 14 tablespoons heavy cream, divided
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided plus more for garnish from Braga Farms
  • 1 garlic clove, minced Williams Farm
  • 1 ounce shredded gruyere
  • Salt and pepper to taste

INSTRUCTIONS 

  1. Preheat oven to 400˚F. Grease a 3 quart baking dish with butter.
  2. Slice sweet potato, parsnips and beets into very thin rounds (using a mandoline is easiest) and transfer each vegetable to its own bowl.
  3. Pour 4 tablespoons cream over each sweet potatoes and turnips, and 2 tablespoons cream over beets. Top each bowl of sliced vegetables with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season each bowl generously with salt and pepper and toss together until all vegetable slices are well coated.
  4. Pour remaining 1/4 cup cream into the bottom of a 3 quart (oval) baking dish and sprinkle with ½ ounce of Parmesan and minced garlic.
  5. Follow your heart to create a beautiful pattern. We created rows that were both mixed and singular to show contrasting colors.
  6. Season top of gratin with salt, pepper and sprinkle of remaining Parmesan.
  7. Cover with foil and bake for 30 minutes or until vegetables are soft.
  8. Uncover gratin and top with shredded gruyere.
  9. Place gratin back into oven, uncovered, and continue to bake for an additional 18 to 20 minutes or until vegetables are fork tender, cheese has melted and the top has lightly browned.
  10. Finish with a sprinkle of fresh thyme leaves. Serve.

Original recipe by Spoon Fork Bacon