Maple Beet + Sweet Potato Gratin 🍠🧀
Sweet, cheesy layers with crispy edges and a little sticky maple on top.
You’ll Need (serves 5):
- 2 large beets, peeled and very thinly sliced
- 2 large sweet potatoes (orange), very thinly sliced
- 1 large sweet potato (golden/white), very thinly sliced
- 3 tbsp butter
- 2 tbsp maple syrup
- 1 tsp fresh thyme leaves (my add-in)
- 1 1/4 cups shredded Gruyere (or Swiss)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup crispy fried shallots (for the top)
- 1/4 cup pomegranate seeds (optional, for that pretty pop like the photo) (my add-in)
Optional:
- Extra thyme on top
- Simple green salad on the side
How to Make it:
- Heat oven to 375°F. Butter a baking dish.
- Melt butter in a small pan until golden. Stir in maple syrup, thyme, salt, and pepper.
- Toss beet slices in half the maple-butter mix.
- In the dish, line up rows: beets, golden sweet potato, orange sweet potato. Keep going until full.
- Sprinkle Gruyere between a few layers and drizzle the rest of the maple-butter over the top.
- Cover with foil. Bake 45 minutes.
- Uncover and bake 15–20 minutes more, until bubbly and tender.
- Top with fried shallots (and pomegranate seeds if using). Let sit 10 minutes, then slice.
Tip:
A mandoline makes the slices thin and even (but go slow and careful).
