1-Getting this root vegetable gratin just right is simpler than it sounds, and it’s a fun way to add a homemade touch to your meals. Start by preheating your oven, as this sets the stage for even cooking and that irresistible crisp topping. The process takes about 1 hour and 5 minutes total, with 15 minutes of prep, making it ideal for busy schedules.

2-Thinly slice the vegetables and separate them into bowls to keep things organized. Coat the sweet potatoes and parsnips with 4 tablespoons of cream each, adding half an ounce of Parmesan and 1 teaspoon of minced thyme to each bowl, then season with salt and pepper. For the beets, use 2 tablespoons of cream, half an ounce of Parmesan, 1 teaspoon minced thyme, salt, and pepper to avoid any color bleeding.

3-Pour the remaining cream into a butter-greased 3-quart baking dish, sprinkle with half an ounce of Parmesan and the minced garlic. Arrange the vegetables standing in six alternating rows, seasoning the top with salt, pepper, and the remaining Parmesan. Cover with foil and bake at 400˚F for 30 minutes, then remove the foil, add the shredded Gruyere, and bake uncovered for another 18 to 20 minutes until tender and lightly browned. Finally, garnish with fresh thyme before serving for that extra pop of flavor.