Ingredients
Scale
- 2 cups potatoes, peeled and thinly sliced
- 1 cup carrots, peeled and thinly sliced
- 1 cup parsnips, peeled and thinly sliced
- 1 cup turnips, peeled and thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon butter, for greasing the baking dish
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Grease a 9×13 inch baking dish with butter.
- In a large bowl, combine the sliced potatoes, carrots, parsnips, and turnips.
- Add the heavy cream, garlic powder, onion powder, salt, pepper, and thyme. Mix well until the vegetables are evenly coated.
- Layer half of the vegetable mixture in the bottom of the prepared baking dish.
- Sprinkle half of the cheddar cheese over the vegetables.
- Add the remaining vegetable mixture on top and finish with the remaining cheddar cheese.
- Sprinkle the grated Parmesan cheese evenly over the top of the dish.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
- Let the gratin cool for about 10 minutes before serving.
Notes
- For a creamier texture, you can add an extra 1/2 cup of heavy cream.
- For a healthier twist, substitute half of the heavy cream with low-fat milk or unsweetened almond milk.
- You can also add cooked bacon or ham for added flavor and protein.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg