INGREDIENTS
1
long sweet potatoes (about 2 inches thick), peeled
4
large parsnips, ends trimmed and peeled
5
medium beets, peeled
2 1/4 cups
heavy cream, divided (whole milk is fine, but mixture wont thicken as much or be as creamy)
4 oz
grated Parmesan, divided
1 tbsp
fresh minced thyme, divided, plus more for garnish
1
garlic clove, minced
2 oz
shredded gruyere
salt and pepper