Layered Sweet Potato, Butternut Squash & Carrot Gratinwith Cranberry-Honey Drizzle

Ingredients:

2 large sweet potatoes, peeled and thinly sliced

1 medium butternut squash, peeled, seeded, and thinly

sliced

3 large carrots, peeled and thinly sliced

2 tablespoons olive oil

1 cup heavy cream

1/2 cup milk

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 cup shredded mozzarella or Gruyère cheese

1/4 cup grated Parmesan cheese

Cranberry-Honey Drizzle:

1/2 cup dried cranberries

1/3 cup honey

1 tablespoon orange juice (or lemon juice)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

Directions:

Preheat oven to 180°C (350°F) and grease a baking dish.

In a small bowl, mix cream, milk, garlic, thyme, salt,

pepper, and paprika.

Layer sweet potatoes, butternut squash, and carrots in

the baking dish, pouring some of the cream mixture

between each layer.

Repeat layers until all vegetables and cream mixture are

used.

Cover with foil and bake for 40 minutes.

Remove foil, sprinkle mozzarella and Parmesan on top,

and bake uncovered for another 20–25 minutes until

golden and bubbly.

In a small saucepan, combine cranberries, honey, orange

juice, cinnamon, and nutmeg. Simmer for 5–7 minutes

until thick and glossy.

Let gratin rest for 10 minutes, then drizzle cranberry-

honey sauce over the top before serving.

Nutritional Information (per serving):