VEGETABLE GRATIN WITH GRUYERE

Vegetable Gratin With Gruyere image

Provided by christinaleans

Time 1h20m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 tablespoon butter
3 garlic cloves, minced
3 cups heavy cream
1/4 teaspoon nutmeg
1 lb parsnip, slicked 1/8 inch thick
1 lb sweet potato, slicked 1/8 inch thick
1 lb celery root, sliced 1/8 inch thick
8 ounces gruyere cheese, shredded
1 tablespoon fresh thyme, minced
3 tablespoons fresh parsley, minced
salt and pepper

Steps:

Preheat oven to 400 degrees. Butter 3 quart baking dish.
In large saucepan over medium heat, melt butter. Add garlic and cook for 1 minute Add cream, salt, pepper and nutmeg and heat just until bubbles form around edges of pan, 5 minute Remove from heat and let stand 10 minute.
Arrange (slightly overlapping) a layer of parsnips in dish. Top with layer of sweet potatoes, then celery root. Pour half of sauce over vegetables and sprinkle half the cheese and herbs.
Repeat layering.
Cover with foil, bake for 1 hour on baking sheet.
Remove foil and press gratin down with spatula.
Bake until veggies are tender and top is golden brown, 15 to 30 minutes.
Let stand for 15 minutes.