Four Root Vegetable Gratin

 

1 pound rutabaga, peeled and sliced

1 pound potatoes, peeled and sliced

8 ounces celery root, peeled and sliced

1 pound kohlrabi, peeled and sliced

6 thyme sprigs, tied with kitchen twine

2-3 cups heavy cream

1 cup Gruyère cheese, shredded

1/4 cup freshly grated Parmigiano

pinch of nutmeg

salt & pepper

1. place sliced root vegetables, cream and thyme in a large saucepan. Cover and cook, turning occasionally, for 12-15 minutes, reducing heat as needed to maintain a gentle simmer

2. remove thyme sprigs and season with salt, pepper and nutmeg.

3. spoon half of vegetable mixture into a buttered baking dish. Top with half of Gruyère.

Add remaining vegetables and top with Gruyère, Parmigiano and butter dollops

4. bake at 400° for 20 minutes or until browned and bubbly