Okay, so it's officially fall and therefore it's totally okay to start roasting those veggies again. I love all root vegetables and this recipe comes together just like traditional scalloped potatoes. It makes a great side dish to a roasted chicken or beef.
Root Vegetable Gratin
1 tablespoon butter
2 garlic cloves, minced
2 tablespoons AP flour
3 cups heavy cream
salt and pepper to taste
1/2 teaspoon freshly grated nutmeg
2 parsnips, peeled and sliced, thin
2 sweet potatoes. peeled and sliced, thin (like to get 1 light yam and one dark sweet potato)
1 large celery root, peeled and sliced thin
1 turnip, peeled and sliced thin
1 rudabega, peeled and sliced thin (par boil the rutabega for 10 minutes, then cool and slice)
3 cups Gruyere cheese, shredded
1 tablespoon fresh thyme
3 tablespoons fresh flat leaf parsley
Preheat oven to 400F. Coat a 3 quart baking dish with cooking spray.
In a large sauce pan over medium heat, melt the butter. Add the garlic and cook for 1 minute. Add the flour and cook for one minute before adding the heavy cream. Season with salt and pepper and add the nutmeg. Heat until sauce thickens, about 5 minutes. Remove from the heat and let stand for 10 minutes.
Arrange 2 layers of the vegetables, assorted in the prepared baking dish. Pour half of the cream mixture over the vegetables then sprinkle with half the cheese, and half the thyme and parsley. Repeat with the remaining ingredients.
Cover the dish with foil and place on a baking sheet and bake for 1 hour.
Remove the foil and lightly press the gratin down with a spatula. Continue baking until the vegetables are tender and the top is golden brown, 15 to 30 minutes more.
Let the gratin stand for 15 minutes before serving.
Makes 8-12 servings
Notes: Feel free to omit any of the above veggies that you don't like. If using a rutabega, I find they take the longest to cook so I like to par boil mine first otherwise, it might not be done in an hour. I also added extra cheese!