Preparation

• Clean and peel all the vegetables. Peel the red beets last to avoid staining your hands.
• Slice all vegetables into thin rounds using a mandoline or sharp knife, keeping each type separate in its own bowl.
• Pour ¼ cup of heavy cream over each type of vegetable, add ¼ tsp. of dried thyme, and season with salt and pepper. Toss to coat.
• Preheat oven to 400°F and grease an oval roasting pan.
• Pour remaining ¼ cup of heavy whipping cream in the bottom of the pan and add the minced garlic.
• Layer the sliced sweet potatoes, beets, and parsnips in the pan, alternating between types until filled.
• Add any remaining heavy whipping cream from bowls into the pan, then top with salt and pepper.
• Cover the dish with foil and bake for 30 minutes until vegetables are softened. Remove foil, sprinkle with Gruyere and leftover Parmesan, and bake uncovered for another 20 minutes until cheese is golden.