INGREDIENTS

• [ ] 1 large parsnip, peeled and sliced thinly
• [ ] 1 large sweet potato, peeled and sliced thinly
• [ ] 1 large carrot, peeled and sliced thinly
• [ ] 1/2 onion, thinly sliced
• [ ] 2 cloves garlic, minced
• [ ] 100g sheep/goat cheese, grated or crumbled (can substitute with 1 tbsp nutritional yeast and 100g cashews)
• [ ] 100ml heavy cream (sub to plant-based cooking cream)
• [ ] 50g grated Gruyère cheese (Dutch cheese) (sub in some dessert wine and 50gr hazelnut paste)
• [ ] 2 sprigs fresh thyme or any other herb
• [ ] Salt and pepper to taste
• [ ] Olive oil

INSTRUCTIONS

1. Preheat oven to 180°C
2. Layer the gratin: In a greased baking dish, layer the parsnip, sweet potato, carrot, onion, and garlic slices, sprinkling each layer with salt, pepper, and a few thyme/ oregano leaves.
3. Make the cream sauce: In a small bowl, whisk together the heavy cream, goat cheese, and Gruyère cheese. Pour the cream mixture over the vegetables in between layers
4. If subbing ingredients, soak cashews for 1 hour, strain water and add nutritional yeast, a splash of sweet wine, 50g hazelnut paste and blend in with your plant based cream.
5. Bake: Bake in the preheated oven for 30 minutes, or until the vegetables are tender and the top is golden brown.
6. Serve: Let cool slightly before serving. Garnish with additional fresh thyme.