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Description
A hearty and flavorful casserole made with roasted root vegetables, layered with cheese and baked to perfection.
Ingredients
- 2 large carrots, sliced
- 2 parsnips, sliced
- 1 sweet potato, sliced
- 1 turnip, sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- Toss sliced root vegetables with olive oil, salt, pepper, and thyme. Roast for 25 minutes.
- Layer roasted vegetables in a baking dish. Sprinkle minced garlic between layers.
- Pour heavy cream over the vegetables.
- Top with cheddar and Parmesan cheese.
- Bake for 20-25 minutes until cheese is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- You can substitute any root vegetables you prefer.
- For a crispier top, broil for the last 2-3 minutes.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Roasting, Baking
- Cuisine: American