Vegetable gratin with crème fraîche and Gruyère cheese

Ingredients for 4 servings:

• Butter for the mold
• 1 clove(s) garlic
• 500 g butternut squash, grated
• 200 g carrot(s), grated
• 200 g parsnip(s), grated
• 200 g sweet potato(s), grated
• salt and pepper
• 400 g crème fraîche
• 100 ml white wine
• 120 g Gruyère, coarsely grated
• 2 tsp thyme

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegetarian main course

Preheat the oven to 200°C (top/bottom heat). Grease an ovenproof dish and rub it with the garlic clove. Add half of the vegetables to the dish, season with salt and pepper, and press down firmly. Mix the crème fraîche with the wine, season with salt and pepper, and spread half of the mixture over the vegetables. Sprinkle with 40g of Gruyère and 1 teaspoon of thyme. Add a second layer of vegetables, crème fraîche, cheese, and thyme to the dish in the same way. Sprinkle with the remaining cheese. Cover the dish with aluminum foil. Bake in the hot oven for 30 minutes, then bake without the foil for another 30 minutes until golden brown. Let rest for about 10 minutes. Serve with lettuce.