Prep Time: 20 minutes
Cook Time: 60–65 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Oven: 375°F (190°C)

Ingredients

  • 2 sweet potatoes
  • 2 potatoes
  • 2 beets
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • 1 cup grated Gruyère or cheddar cheese
  • Salt, to taste
  • Black pepper, to taste
  • Fresh or dried thyme, to taste
  • Butter, for greasing the baking dish

Instructions

  1. Preheat the oven to 375°F (190°C). Butter a baking dish.
  2. Prepare the vegetables. Peel the sweet potatoes, potatoes, and beets. Slice all vegetables into thin, even slices, about ⅛ inch thick.
  3. Make the cream mixture. In a small bowl, combine the heavy cream, minced garlic, salt, and black pepper.
  4. Layer the vegetables. Arrange the vegetable slices in the prepared dish, alternating the different vegetables to create colorful layers.
  5. Add the cream. Pour the garlic cream mixture evenly over the vegetables.
  6. Add cheese and thyme. Sprinkle the grated cheese over the top and finish with thyme.
  7. Bake covered. Cover the dish with foil and bake for about 40 minutes.
  8. Bake uncovered. Remove the foil and continue baking for 20–25 minutes, or until the vegetables are tender and the top is beautifully golden and bubbling.
  9. Rest and serve. Let the gratin rest for 5–10 minutes before serving.

✨ Recipe Notes

  • Slice the vegetables as evenly as possible so they cook at the same rate.
  • Gruyère gives the gratin a rich, nutty flavor, while cheddar creates a sharper, more familiar taste.
  • For an extra golden crust, broil for 1–2 minutes at the end, watching carefully.
  • The gratin pairs beautifully with roasted chicken, turkey, or a simple green salad.