1 medium butternut squash, peeled, seeded, and thinly sliced
4 large carrots, peeled and sliced into thin rounds
1.5 cups heavy cream
3 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 teaspoon sea salt
0.5 teaspoon black pepper
0.5 cup parmesan cheese, grated
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a large baking dish with a bit of butter or oil to ensure nothing sticks. Peel your sweet potatoes, squash, and carrots, then use a mandoline or a very sharp knife to slice them into thin, uniform rounds and half moons. Keeping the thickness consistent is the secret to even cooking.
In a medium mixing bowl, whisk together the heavy cream, melted butter, minced garlic, chopped rosemary, thyme, salt, and pepper. This mixture will act as the seasoning and the cooking liquid that softens the vegetables while adding a rich, velvety mouthfeel to the final bake.
Begin by arranging a layer of sweet potato slices in the bottom of the dish, overlapping them slightly. Follow with a layer of squash, then a layer of carrot rounds. Continue this pattern until all the vegetables are used or the dish is nearly full. Carefully pour the cream mixture over the top, using a spoon to ensure the liquid seeps down between the layers.
Cover the dish tightly with foil and bake for 35 minutes. This steams the vegetables and makes them tender. After 35 minutes, remove the foil and sprinkle the parmesan cheese evenly over the top. Return the dish to the oven, uncovered, for another 20 minutes until the cheese is golden brown and the cream has thickened into a bubbling sauce.
