Root Vegetable Gratin with Gruyere

This recipe came from the Williams-Sonoma catalog, believe it or not. It is the perfect alternative to scalloped potatoes or mashed potatoes. For a lighter dish, try it without the Gruyere and cream, and instead drizzle the vegetables with a nice extra-virgin olive oil and some salt and pepper.

If you don't have a mandolin for easily chopping the veggies, try the grating attachment on your food processor. It will slice the veggies uniformly, ensuring even cooking throughout.
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Root Vegetable Gratin with Gruyere
Serves 12-15.

1 Tbs. unsalted butter
3 garlic cloves, minced
3 cups heavy cream
Salt and freshly ground pepper, to taste
1/4 tsp. freshly grated nutmeg
1 lb. parsnips, peeled, sliced 1/8" thick
1 lb. sweet potatoes, peeled, sliced 1/8" thick
1 lb. celery root, peeled, sliced 1/8" thick
8 oz. Gruyere cheese, shredded
1 Tbs. minced fresh thyme
3 Tbs. minched fresh flat-leaf parsley

Preheat over to 400 degrees F. Butter 3 quart baking dish.

In large saucepan over medium head, melt butter. Add garlic; cook 1 minute. Add cream, salt, pepper and nutmeg; heat just until bubbles form around edges of pan, about 5 minutes. Remove from heat; let stand 10 minutes.

Arrange a layer of parsnips, slightly overlapping, in prepared dish. Arrange a layer of sweet potatoes on top, then a layer of celery root. Pour half of cream mixture over celery root; sprinkle half of cheese, thyme and parsley on top.

Repeat with remaining ingredients.

Cover dish with foil, place on baking sheet and bake 1 hour. Remove foil; lightly press gratin down with spatula. Continue baking until vegetables are tender and top is golden brown, 15-30 minutes more. Let stand 15 minutes before serving.