Root Vegetable Gratin

Sweet Potatoes, Yukon Gold Potatoes, and Parsnips are paired with gruyere, white cheddar, and parmesan to make this gooey-gooey gratin for a perfect fall side! Gratin is just the best side dish in the Fall, isn’t it?

INGREDIENTS

2½ cups whole milk
1 ½ cups heavy cream
2 tsp Kosher salt
2 tsp fresh thyme, minced
1 clove garlic, grated or finely chopped
1/8 tsp freshly ground black pepper
2 pounds Yukon Gold potatoes, peeled and sliced ¼ inch thick
1 pound sweet potatoes, peeled and sliced ¼ inch thick
1 pound large parsnips, peeled and sliced ¼ inch thick
½ tsp unsalted butter, softened
½ cup shredded Gruyère cheese
½ cup shredded white Cheddar cheese
½ cup grated Parmigiano-Reggiano cheese

DIRECTIONS

• Preheat the oven to 400°F. Rub the butter over the bottom and sides of a 2-quart gratin dish.

• In a large heavy pan, combine the milk, cream, salt, thyme, garlic and pepper. Place over medium heat and stir for 3 minutes, or until small bubbles appear around the edges of the pan. Add the Yukon Gold potatoes, sweet potatoes and parsnips. Stir to coat and simmer gently, uncovered, for 10 to 12 minutes, until the potatoes are partially cooked. Remove from the heat.

• Use a slotted spoon to transfer half the vegetables to the gratin dish. Sprinkle with half each of the Gruyère, cheddar, and Parmigiano-Reggiano cheeses. Add the remaining vegetables. Use two forks to arrange the top layer of potatoes in a slightly overlapping design, evenly distributing the different-colored potatoes. Ladle the hot cream mixture over the vegetables and sprinkle with all of the remaining cheeses.

• Bake for 35 minutes, or until the potatoes are tender when pierced with a skewer or the tip of a knife and the gratin is bubbling and golden. Let the gratin rest for 10 minutes before serving.