2 large sweet potatoes, peeled and sliced into thin rounds
1 medium butternut squash, peeled, seeded, and sliced into thin half-moons
3 large carrots, peeled and sliced into thin rounds
2 cups heavy cream
3 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh rosemary, finely chopped
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 cup grated parmesan cheese
2 tablespoons butter, softened for greasing
Instructions
Preheat your oven to 375 degrees Fahrenheit. Generously grease a large 9 by 13 inch baking dish with the softened butter, making sure to coat the bottom and all the sides to prevent sticking during the long bake time.
In a medium mixing bowl, whisk together the heavy cream, minced garlic, fresh thyme, fresh rosemary, salt, and black pepper. Stir in about half of the grated parmesan cheese, saving the rest for the final topping later on.
Arrange a layer of sweet potato slices in the bottom of the prepared dish, slightly overlapping them. Follow this with a layer of butternut squash and then a layer of carrot rounds. Continue alternating the vegetables until you have used them all, creating a colorful pattern that will look beautiful once sliced.
Slowly pour the cream and herb mixture over the layered vegetables. Gently shake the dish or use a knife to move the vegetables slightly, ensuring the sauce seeps down into all the crevices and coats every slice for maximum flavor and even cooking.
Cover the baking dish tightly with aluminum foil. Place it in the center of the oven and bake for 40 minutes. This allows the vegetables to steam and soften in the cream without the top browning too quickly.
Remove the foil and sprinkle the remaining parmesan cheese over the top. Return the dish to the oven and bake uncovered for another 20 minutes, or until the vegetables are tender when pierced with a fork and the top is golden brown and bubbly.
