Ingredients:

  • 1 lb (450g) Yukon Gold potatoes, thinly sliced
  • ½ lb (225g) Carrots, peeled and sliced into rounds
  • ½ lb (225g) Parsnips, peeled and sliced into rounds
  • ½ lb (225g) Red beets, peeled and thinly sliced
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 cup (240ml) Heavy cream
  • 3 cloves (15g) Garlic, minced
  • 1 tsp (2g) Fresh thyme leaves
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Black pepper
  • ½ cup (50g) Parmesan cheese, freshly grated
  • ½ cup (60g) Gruyère or sharp white cheddar, shredded
  • 1 tbsp (8g) Fresh parsley, chopped for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the sliced potatoes, carrots, and parsnips with olive oil, salt, and pepper.
  3. Arrange the vegetables in an even layer across the pan, leaving a small circular clearing in the center for the beets.
  4. Whisk together the heavy cream, minced garlic, thyme, and pepper in a small bowl.
  5. Pour the cream mixture evenly over the vegetables, allowing it to seep into the gaps.
  6. Gently nestle the beet slices into the center of the pan, pressing them down slightly so they are submerged in the cream.
  7. Cover the pan tightly with foil and bake for 30 minutes.
  8. Remove the foil, sprinkle the Parmesan and Gruyère cheese evenly over the top, and bake for an additional 30 minutes until the top is golden-brown and crispy.
  9. Garnish with fresh chopped parsley before serving.