Root Vegetable One-Dish

Published on August 5, 2017 | In | By |

Ingredients

  • 2 T unsalted butter (plus more for thet baking dish)
  • 3 cloves garlic, chopped
  • 3 cups heavy cream
  • 2 bay leaves
  • 1 small celery root (about 12 oz), peeled and thinly sliced
  • 2 medium parsnips (about 10 oz), peeled and thinly sliced
  • 1 lb sweet potatoes, peeled and thinly sliced
  • 1 medium rutabaga (about 12 oz), peeled and thinly sliced
  • 1 lb Yukon gold potatoes, thinly sliced
  • 2 T chopped fresh sage leaves
  • 1 T chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • 8 oz medium-sharp yellow Cheddar cheese, grated
  • 3/4 cup )3 oz) grated Parmesan cheese

Instructions

  • 1. Preheat the oven to 400
  • 2. Butter a lasagna pan or other 4 qt baking dish
  • 3. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until sizzling, about 1 minute, then pour in the cream and add the bay leaves. Bring to a simmer and remove from the heat.
  • 4. Toss all of the vegetables with the sage and the thyme in a large bowl and season well with salt and pepper.
  • 5. Layer half of the vegetables in the prepared dish. Sprinkle with half of both cheeses.
  • 6. Layer the remaining vegetables on top.
  • 7. Remove the bay leaves from the hot cream and pour the cream over the vegetables. Sprinkle with the remaining Cheddar and Parmesan.
  • 8. Place the dish on a baking sheet and cover with foil (tenting it, so it doesn't touch the cheese).
  • 9. Bake until the vegetables are just tender and the cream is bubbly, 1 to 1 1/4 hours.
  • 10. Remove the foil and continue to bake until golden on top, about 45 minutes.
  • 11. Let rest 20 minutes before serving.

Instructions

  • 1. Preheat the oven to 400
  • 2. Butter a lasagna pan or other 4 qt baking dish
  • 3. In a medium saucepan, melt the butter over medium heat. Add the garlic and cook until sizzling, about 1 minute, then pour in the cream and add the bay leaves. Bring to a simmer and remove from the heat.
  • 4. Toss all of the vegetables with the sage and the thyme in a large bowl and season well with salt and pepper.
  • 5. Layer half of the vegetables in the prepared dish. Sprinkle with half of both cheeses.
  • 6. Layer the remaining vegetables on top.
  • 7. Remove the bay leaves from the hot cream and pour the cream over the vegetables. Sprinkle with the remaining Cheddar and Parmesan.
  • 8. Place the dish on a baking sheet and cover with foil (tenting it, so it doesn't touch the cheese).
  • 9. Bake until the vegetables are just tender and the cream is bubbly, 1 to 1 1/4 hours.
  • 10. Remove the foil and continue to bake until golden on top, about 45 minutes.
  • 11. Let rest 20 minutes before serving.

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