Scalloped Parsnip and Sweet Potatoes

The deliciousness of the sweet potato combines with the nutty, earthy parsnip for an interesting and a little decadent side dish.

Ingredients:

2 long sweet potatoes, sliced
3 parsnips, sliced
2 1/4 cups whipping cream, divided
4 oz parmesan, divided
1 tbsp fresh minced thyme
2 garlic cloves, minced
2 oz shredded gruyère or swiss cheese
salt and pepper to taste

Using a mandolin slice the sweet potatoes and the parsnip each into separate bowls.  Pour 2/3 cup cream over each with 1/2 oz parmesan, 1 tsp thyme, salt and pepper. Toss together. Obviously I changed bowls, these were too small to toss in!

Butter a 2 quart oval baking dish and pour the remaining cream into the bottom. Sprinkle with 1/2 oz parmesan and the minced garlic.

Grab a stack of parsnip and line them up on end, then take some sweet potato and continue until the dish is filled. Pour the cream from their respective bowls on top.

Season with salt, pepper and the remaining parmesan. Cover and bake at 400F for 25-30 or until vegetables are tender.

Remove from oven, uncover and top with shredded cheese. Broil 3-5 minutes until bubbly and golden.

Serves 6-8

Adapted from http://www.spoonforkbacon.com/2018/11/cheesy-root-vegetable-gratin/