Popular Conditions & Diets
Ingredients
12
Time
1h
Serves
6
Recipe by Fran Allen
Ingredients
12
Time
1h
Serves
6
2 large
Sweet Potatoes
peeled and sliced
2 large
Turnips
peeled and sliced
2 large
Beets
peeled and sliced
1 cup
Heavy Cream
1/2 cup
Milk
1 cup
Side
Gluten-Free
Gruyere Cheese
grated
1/2 cup
Parmesan Cheese
grated
2 Tbsp
Dijon Mustard
1 Tbsp
Fresh Sage
minced
2
Garlic Cloves
minced
1 tsp
Black Pepper
1/2 tsp
Sea Salt
1
Preheat the oven to 375°F. Grease a baking dish or cast iron skillet with butter or olive oil and set aside.
2
Slice all vegetables evenly so they cook at the same rate. Arrange the slices upright in the dish in a pleasing pattern and set aside.
3
In a medium bowl, whisk together the cream, milk, Gruyère, Parmesan, Dijon mustard, sage, garlic, salt, and pepper. Pour the mixture evenly over the arranged vegetables, making sure it seeps into all the nooks and crannies.
4
Cover the dish with parchment paper and foil. Bake for 45 minutes, or until vegetables are tender. Uncover and bake another 10–15 minutes, until the cheese is golden and bubbly. Serve warm.
5
Notes: Feel free to mix in your favorite root vegetables like celeriac, regular potatoes, or squash. Just be sure to slice everything the same thickness for even cooking.
6
This dish would go well with: Herby Roast Turkey Breast & Thigh and Kale and Farro Salad (linked to this recipe)
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
