Vegetable Au Gratin

Preheat your oven to 400℉. Peel parsnips, sweet potatoes, and beets using a vegetable peeler or sharp knife, and then cut them into slices with a knife or mandoline. Place each vegetable in a separate bowl.

Add ⅓ of your heavy cream and ⅓ of your Parmesan cheese to each bowl, sprinkle with a tbsp thyme, salt, and pepper to taste. Toss the vegetables to evenly coat them with the cream, cheese, and seasoning.

Arrange the coated sliced vegetables in a cast iron skillet or baking dish in a way that pleases you, considering their colors. Pour the remaining heavy cream mixture from the parsnips and sweet potato bowls over the veggies. Do not use the mixture from the beets bowl, it will be too pink.

Cover with aluminum foil and bake for 40 to 45 minutes. When the time is up, remove from the oven and sprinkle with the remaining Parmesan cheese and Gruyère on top. Place it under the oven broiler for about 3 minutes to create a crispy, golden crust on top.

Garnish with fresh thyme, and enjoy!