Cheesy Easter root veggies

By Afrim Pristine

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This is a hearty and cheesy dish that works perfectly beside an Easter-baked ham or Easter Lamb dish. Cheap to make, but has million dollar dish written all over it.

YIELDS

TO

50 Mins

Ingredients

2 tablespoons softened salted butter
1 cup heavy cream, divided
3 large parsnips (about 1 lb), peeled and thinly sliced diagonally
2 sweet potatoes (about 1 lb), peeled and thinly sliced
2 large carrots (about 1/2 lb), peeled and thinly sliced diagonally
2 large beets (3/4 lb), peeled and thinly sliced
1 lb blend of gruyere and aged cheddar grated, divided in 2
2 cloves garlic, pressed
Salt and pepper, to season

Directions

Preheat oven to 400° F. Butter a three-quart baking dish.
Pour one-quarter of the cream into the dish.
Layer one-half of the parsnips, sweet potatoes, carrots, and beets in the baking dish.
Season with salt and pepper and scatter half of the cheese to cover the root vegetables.
Then layer the remaining root vegetables.
Stir together garlic and the remaining one cup of cream and pour over the top layer of the root vegetables.
Lastly, scatter the remaining cheese on top and cover the dish with aluminum foil.
Bake for 30 minutes. Uncover and bake until root vegetables are tender and golden brown (around 15 minutes).
Let rest for 10 minutes before cutting in the dish. Serve and enjoy!