Sweet Potato & Beet Gratin

By vitalityrecipes · vitalityrecipes.com

2 hrs 15 min

Layered root vegetables in a creamy Parmesan sauce, topped with melted cheese and crispy onions.

prepPreheat oven to 375°F / 190°C
prepLightly grease a 9 × 13-inch / 23 × 33 cm baking dish with olive oil
2 large sweet potatoes (about 700 g), peeled and thinly sliced		Layer potatoes & onion in dish, pour sauce over	Cover with foil, bake 375°F / 190°C, 45 min	Remove foil, top with Gruyère & Parmesan	Bake uncovered 375°F / 190°C, 25–30 min until golden	Sprinkle fried onions, bake 5 min more	Rest 10–15 min, finish with thyme & pomegranate
3 medium beets (about 450 g), peeled and thinly sliced
2 large Yukon Gold potatoes (about 400 g), peeled and thinly sliced
1 small yellow onion, thinly sliced	Cook onion until softened, add garlic & thyme
1 tbsp olive oil (for cooking onion)
2 garlic cloves, minced
1 tsp fresh thyme leaves
240 ml heavy cream	Whisk cream, broth, Parmesan, garlic powder, nutmeg, salt & pepper
120 ml vegetable or chicken broth
50 g grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper
50 g shredded Gruyère or mozzarella cheese
2 tbsp grated Parmesan cheese
2 tbsp crispy fried onions or shallots
1 tbsp fresh thyme leaves
40 g pomegranate seeds

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