Ingredients :
2 large potatoes, peeled and thinly sliced
2 large carrots, peeled and thinly sliced
1 large parsnip, peeled and thinly sliced
1 large turnip, peeled and thinly sliced
1 onion, thinly sliced
2 cloves garlic, minced
1 cup grated cheddar cheese
1 cup heavy cream
1/2 cup chicken or vegetable broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon fresh thyme leaves
Salt and pepper, to taste
Olive oil, for greasing
Instructions :
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Melt butter in a saucepan, add garlic, then flour to make a roux. Stir in cream, broth, salt, pepper, and thyme. Set aside.
Layer sliced potatoes, carrots, parsnip, turnip, and onion in the baking dish.
Pour cream mixture over vegetables.
Cover with foil and bake for 45-50 minutes until vegetables are tender.
Remove foil, sprinkle cheese on top, and bake for an additional 10-15 minutes until golden brown.
Let cool slightly before serving.
Enjoy this rich and flavorful Root Vegetable and Potato Gratin as a comforting side dish or a satisfying vegetarian main course, showcasing the delicious flavors of locally sourced root vegetables!
