Ingredients
Utensils
Stovetop, Pot (small), Oven
recipe
Step 1
Preheat the oven to 200°C. Peel and cut the parsnips, sweet potatoes and potatoes into thin slices.
Step 2
Prepare the thyme cream. In a bowl add the liquid cream. Salt, pepper then add the grated garlic, a pinch of grated nutmeg (optional) and the thyme. Mix well.
Step 3
Butter a baking dish, then arrange the vegetable slices in rows. Add salt and pepper, then pour the thyme cream on top. Sprinkle with grated comté cheese. Cover with aluminum foil and bake for 30 minutes at 200°C.
Step 4
After 30 minutes, remove the dish from the oven. Remove the aluminum foil, then put it back in the oven for 10 to 15 minutes at 200°C.
Step 5
Once the vegetables are soft and the cheese is nicely browned on top, take the gratin out of the oven. Serve it with a green salad seasoned to your taste. It's ready!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 503 cal. |
| Fat | 27 g |
| Carbohydrates | 50 g |
| Protein | 13 g |
| Fiber | 10 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Root Vegetable Gratin" contains 503 Energy, 27 g of Fat, 50 g of Carbohydrates, 13 g of Protein, 10 g of Fiber.
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