Mediterranean Beet Sweet Potato Gratin (Print Version)
Sweet potatoes, beets, feta, and walnuts layered with herbs and cream for a Mediterranean-inspired side.
# Ingredients:
→ Vegetables
01 -
2 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
02 -
2 medium parsnips or golden beets, peeled and thinly sliced (about 1/8 inch thick)
03 -
2 medium red beets, peeled and thinly sliced (about 1/8 inch thick)
→ Dairy and Cheese
04 -
200 grams feta cheese, crumbled (about 7 ounces)
05 -
1 cup heavy cream or half-and-half
→ Nuts
06 -
1 cup walnuts, roughly chopped and lightly toasted
→ Herbs and Seasonings
07 -
2 cloves garlic, minced
08 -
1 teaspoon dried thyme
09 -
1/2 teaspoon dried oregano
10 -
Salt and freshly ground black pepper, to taste
→ Oils and Fats
11 -
3 tablespoons extra-virgin olive oil
12 -
1 tablespoon unsalted butter, for greasing
→ Garnish
13 -
Fresh parsley or dill, for garnish
# Steps:
01 -
Preheat oven to 375°F. Grease a medium-sized baking dish with unsalted butter.
02 -
Cut sweet potatoes, parsnips or golden beets, and red beets into even 1/8-inch slices.
03 -
Toss sliced vegetables with extra-virgin olive oil, minced garlic, dried thyme, dried oregano, salt, and freshly ground black pepper until thoroughly coated.
04 -
Arrange beets, sweet potatoes, and parsnips or golden beets in alternating layers in the prepared baking dish. Sprinkle crumbled feta cheese and chopped toasted walnuts between layers.
05 -
Pour heavy cream or half-and-half evenly over all the layered ingredients.
06 -
Cover dish tightly with foil. Bake for 40 minutes.
07 -
Remove the foil and continue baking for an additional 20 minutes, until the top is golden and bubbling.
08 -
Allow gratin to rest for 10 minutes before serving. Garnish with chopped fresh parsley or dill.
# Notes:
01 -
Ensure vegetables are sliced evenly for uniform cooking. Lightly toasting the walnuts enhances their flavor and adds texture to the gratin.