Sweet Potato, Parsnip, and Cauliflower Gratin

Prep Time: 15 minutes
Cook Time: 1 hour
Set time:: 20 minutes

Servings 4 servings
Recipe Ingredients:
  • 3 tbsp olive oil
  • 1 pounds sweet potato peeled and thinly sliced into rounds
  • 1 pounds parsnip peeled and thinly sliced into rounds
  • 2 tbsp unbleached all-purpose flour substitute all-purpose gluten-free flour, if necessary
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp red pepper flakes
  • 1 tsp dried thyme
  • 1 can Pacific Foods Organic Cream of Cauliflower Condensed Soup
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup gruyere cheese grated
  • 1 tbsp fresh thyme chopped, to garnish
  • Preheat oven to 350 degrees Fahrenheit and grease a 9.5-inch baking dish with olive oil. Set aside.
  • In a large bowl combine sweet potato, parsnips, flour, sea salt, pepper, nutmeg, red pepper flakes, and dried thyme. Stir to combine.
  • Spread a layer of Condensed Cauliflower Soup on the bottom on baking dish. Add one layer of sliced sweet potato and parsnips, overlapping slightly, to dish. Sprinkle with parmesan cheese and a drizzle of Condensed Cauliflower Soup. Repeat with the remainder of the sweet potatoes and parsnips, parmesan cheese, and Condensed Cauliflower Soup. Sprinkle the top of the gratin with gruyere cheese.
  • Cover baking dish with foil and bake for 40 minutes. Remove oil, return to the oven, and cook an additional 30 minutes, or until gruyere cheese is bubbly and browned and vegetables are fork tender.
  • Remove from oven, cover with foil, and let sit 20 minutes.
  • Garnish with fresh thyme and enjoy!