@sofiaafoodie Cheesy Root Vegetable Gratin 🌱 A deliciously creamy blend of sweet potatoes, golden potatoes, and purple potatoes, layered with savory Gruyère, Parmesan, garlic, thyme, and rich heavy cream. The subtle sweetness of the roots pairs perfectly with the salty, melty cheese—comfort food at its finest! Ingredients: • 2 long sweet potatoes • 2 golden potatoes • 3 purple potatoes • 500 ml (2 cups) heavy cream • 150 g (1 ½ cups) shredded Gruyère cheese • 30 g (⅓ cup) grated Parmesan cheese • 1 tbsp fresh thyme (or 1 tsp dried thyme) • 2 garlic cloves, minced • Salt, to taste Optional: Feel free to swap in other root vegetables like turnips or rutabaga based on your preference! Instructions: 1) Preheat oven to 400°F (205°C). Grease a baking dish with butter. 2) Slice sweet potatoes, golden potatoes, and purple potatoes thinly with a mandoline. 3) Mix cream, Gruyère, garlic, thyme, and salt in a bowl. 4) Add sliced vegetables to the creamy mixture; toss to coat thoroughly. 5) Layer soaked vegetables in the dish; pour any remaining mixture on top. 6) Cover with parchment paper, then foil; bake for 40 minutes until tender. 7) Remove foil and parchment; bake uncovered for 10-15 minutes until golden. 8) Sprinkle with Parmesan before serving; cool slightly and enjoy! #NewMusic #chefsofiaa #foodtok #recipes #recipesoftiktok ♬ Still In Love - Ark Identity

Caucasian Roots Delicacy Revival

Charles Aznavour’s story gives the gratin a deeper resonance: his father was an Armenian from Akhaltsikhe, in present‑day Georgia, and his mother was Armenian from Turkey. That Georgian thread matters, because Sofia Misabishvili — who carries a Georgian family name and a culinary sensibility shaped by that region — cooks within traditions that echo the landscapes Aznavour’s roots once crossed. What emerges is a quiet cultural rhyme: a French‑Armenian icon whose lineage runs through Georgia, and a cook whose cozy, layered gratin reflects the warmth, generosity, and earth‑driven dishes that define Georgian tables. Pairing it with “Hier encore” becomes more than mood — it becomes lineage. The food and the song share a geography of memory: Armenia, Georgia, France. A triangle of nostalgia, migration, and comfort, all baked into a pan of root vegetables and cheese.

🎶 🎙️🌄🎻🧅🐔🥕🥬🍎🕯️🌬️📜🌾🇦🇲🇬🇪🇫🇷 🔊 Hier Encore - Charles Aznavour

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🥔 Cheesy Root Vegetable Gratin — The Golden Blanket Method

Some dishes don’t just feed you — they tuck you in.

This gratin is all about slow, gentle layering: thin coins of root vegetables, a whisper of garlic, thyme threaded between the slices, and a soft flood of cream. As it bakes, everything relaxes into each other — the sweet potato’s caramel notes, the earthy gold and purple potatoes, the nutty gruyère — until the whole dish becomes one golden, bubbling landscape of comfort. It’s the kind of side that quietly becomes the main event.

Keeping the slices paper-thin and uniform means they steam together under foil first, then crisp and brown once uncovered. The cream thickens into a silky sauce that clings to every layer, while the cheese melts into a stretchy, bronzed top. Each forkful gives you a little bit of everything: soft center, tender edges, and just enough chew from the gratin’s crust to keep you going back for “one more bite.”

And the beauty of it? This is a deeply forgiving, endlessly flexible template. Swap cheeses, change up the roots, play with herbs — the structure stays the same, but the personality shifts. It’s a pan of pure possibility, dressed in gruyère and thyme, ready to anchor a Sunday roast or steal the show at a weeknight dinner.

📝 Ingredients

For 1 medium baking dish (4–6 people, depending on appetite 😉)

• Butter, for greasing the dish 🧈
• 2 small sweet potatoes, very thinly sliced 🥔🥕
• 2 gold potatoes, very thinly sliced 🥔
• 2 purple potatoes, very thinly sliced 💜🥔
• 2–3 garlic cloves, finely minced 🧄
• A few sprigs fresh thyme (or 1 tsp dried) 🌿
• 1 to 1½ cups heavy cream (or whole milk / half-and-half) 🥛
• 1½–2 cups shredded gruyère cheese 🧀
• Salt and freshly ground black pepper 🧂
• Optional swaps: fontina, Swiss, comté, gouda, mild cheddar for the cheese; turnips and rutabaga for extra roots 🌱

👩‍🍳 Method

1. Prep the dish and the roots 🧈🔪

Preheat the oven to 400°F (205°C). Grease your baking dish generously with butter. Using a mandoline or a very sharp knife, slice all the potatoes (and any turnips/rutabaga, if using) into very thin, uniform rounds. The thinner and more even they are, the more luxuriously they’ll melt into each other.

2. Build the layers 🥔🧄🌿

Arrange a shingled layer of mixed root vegetable slices on the bottom of the dish. Sprinkle lightly with salt, pepper, a bit of minced garlic, and a few thyme leaves. Repeat with more layers — roots, seasoning, thyme — until you’ve used everything, finishing with a neat top layer of slices.

3. Add the cream bath 🥛

Pour the cream evenly over the layered vegetables, letting it seep down between the slices. You want everything lightly coated but not swimming — the roots will release some moisture as they cook. Tap the dish gently on the counter to help the cream settle.

4. Steam, then brown ♨️

Cover the dish tightly with foil, making sure it’s well sealed so the vegetables can steam and soften. Bake covered for about 30 minutes, until the slices are beginning to turn tender when pierced with a fork.

5. Add the cheese and finish baking 🧀✨

Remove the foil and scatter the shredded gruyère evenly over the top. Return the dish to the oven, uncovered, and bake for 18–20 minutes more, until the vegetables are fully tender, the cheese is melted, and the top is lightly browned and bubbling at the edges.

6. Rest and serve ⏳

Let the gratin rest for 10 minutes before serving. This pause lets the creamy sauce thicken slightly and the layers set, so each scoop comes out in beautiful, cheesy strata.

🌶️ The Finishing Touch That Wakes It Up

Right before serving, you can:

• Sprinkle a little extra fresh thyme or chopped parsley on top 🌿
• Add a tiny pinch of flaky sea salt for crunch 🧂
• Finish with the lightest drizzle of good olive oil or a squeeze of lemon for brightness 🍋🫒

That last-minute lift cuts through the richness and makes the gratin taste even more alive — not just creamy, but vivid.

♻️ Zero Waste Tip

Leftover gratin is a gift. The next day, chop it into rough cubes and:

• Crisp it in a pan with a little butter or oil and top with a fried egg for a brunch-style hash 🍳
• Stir it into a simple vegetable soup to add instant body, creaminess, and cheesy depth 🍲
• Tuck it into a wrap or sandwich with greens for a decadent, melty filling 🥙

Nothing wasted — yesterday’s side becomes tomorrow’s main character, one golden square at a time ♻️✨.

#CheesyGratin 🥔 #RootVegMagic 🥕 #GruyèreGlow 🧀 #CozyBakes ✨ #ThymeAndCream