Cooking Time: 60 minutes

Serves 4 

What you need

• Butter
• 2 sweet potatoes, peeled, thinly sliced
• 3 large parsnips, ends trimmed and peeled, thinly sliced
• 3-5 small beets, peeled, thinly sliced
• 1½ cups heavy cream
• 1 pouch of Haven’s Kitchen Red Pepper Romesco Sauce
• ½ cup grated Parmesan
• About 5 sprigs of fresh thyme
• Salt
• 1 cup grated Gruyere cheese

How to make it

1. Preheat your oven to 400˚F and grease a large baking dish with the softened butter 
2. In separate bowls, cover the root vegetables with a bit of heavy cream, grated Parmesan, and a few thyme leaves. Season each bowl generously with salt and toss to coat
3. Pour remaining cream and a whole pouch of Romesco into the bottom of the baking dish and spread to coat the pan
4. Get creative with the build! We like to make circles with the veggies, but you can lay them out however you’d like!
5. Season with more grated Parmesan, cover with foil, and cook for 30 minutes or until vegetables are softening
6. Uncover the gratin and top with the shredded Gruyere, then place the gratin back into the oven, uncovered, and cook for about 20 more minutes, or until the vegetables are fork tender, cheese has melted, and the top has lightly browned
7. Finish with a sprinkle of thyme leaves