Shelly's Recipe

Mixed Root Vegetable Gratin

Category: Sides

butter for the pan
1 garlic clove, crushed
2 medium parsnips, peeled and thinly sliced
pinch of nutmeg
1 large baking potato, peeled and thinly sliced
salt and freshly ground black pepper
1/2 small celery root, pared and thinly sliced
1/2 cup shredded Gruyere cheese
2/3 cup whole milk
1 3/4 cups heavy cream, plus more as needed

1 Preheat the oven to 350. Butter the gratin dish; Overlapping the slices, layer the parsnips, potato, and the celery root.

2 Mix the cream, milk, garlic, and nutmeg, season with salt and pepper. Pour over vegetables. Sprinkle with the cheese. Bake for 1 hour, or until tender and golden. Let stand 5 minutes then serve hot.

Yield: 4-6 Servings