Sweet Potato and Parsnip Gratin

4 from 1 vote

Servings: 8

1 lb. sweet potatoes I recommend a combination of white and orange, peeled and thinly sliced using a mandolin slicer
1 lb. parsnips peeled and thinly sliced using a mandolin slicer
softened unsalted butter for the baking dish
2 cloves garlic minced
2 teaspoons ground nutmeg split
1 cup chicken stock
1 cup heavy cream
kosher salt
black pepper freshly cracked
1 heaping cup Gruyère cheese grated + more if desired
1/4 cup Parmesan cheese grated + more if desired
2 to 3 fresh thyme sprigs leaves only

Preheat your oven to 400 degrees. Using your mandolin slicer, thinly slice all of the peeled sweet potatoes and parsnips. Grease your 13” x 9” baking dish with the butter and sprinkle the minced garlic and 1 teaspoon ground nutmeg on the bottom of the dish.
Stacking up a combination of the sweet potatoes and the parsnips up against each other, stack them into the baking dish, with the edges aligned vertically. Continue until all of the sweet potatoes and parsnips are in the baking dish and the baking dish is full. You can create any type of pattern here if desired. Have fun with it!
In a small mixing bowl, whisk together the heavy cream, chicken stock, 1 teaspoon kosher salt and 1 teaspoon black pepper and remaining 1 teaspoon of nutmeg and pour evenly over the sweet potatoes and parsnips. Sprinkle the cheese over the top and season again with just a pinch of salt and pepper and fresh thyme leaves.
Bake in the oven for 1 hour, or until sweet potatoes and parsnips are cooked through and tender and the cheese is nice and bubbly. Remove from the oven and enjoy!