Root Vegetable Gratin

By cmschnettler

Ingredients

• 1/2 small rutabaga, peeled, quartered and sliced 1/8-inch thick, divided
• 1 medium turnip, peeled and sliced 1/8-inch thick, divided
• 1 medium parsnip (4 ounces), peeled and sliced 1/8-inch thick, divided
• 1 medium onion, sliced 1/8-inch thick, divided
• 1/2 tsp salt, divided
• 1/4 tsp dried thyme, divided
• 1/4 tsp ground black pepper, divided
• 3 ounces shredded Gruyere cheese (about 3/4 cup), divided
• 3 ounces shredded Parmesan (about 3/4 cup), divided
• 1/2 c. heavy cream
• 1/4 c. chicken broth
• 2 tbsp panko bread crumbs

Details

Servings 6
Adapted from hy-vee.com

Preparation

Step 1

Preheat oven to 375 degrees. In a 10-by-6-inch baking dish, layer half the rutabaga, turnips, parsnips, onions, salt, thyme, pepper, Gruyere and Parmesan cheeses. Repeat layers except for the Parmesan. Reserve the remaining 1-1/2 ounces Parmesan for final crumb topping.

Combine cream and chicken broth; pour over vegetables. Cover with foil; bake for 55 minutes or until bubbly. Increase oven heat to 425 degrees. Combine remaining Parmesan and bread crumbs. Sprinkle over top of vegetables. Bake, uncovered, 15 to 20 minutes more or until vegetables are tender and cheese is golden brown. Let stand 10 to 15 minutes before serving.