Root Vegetable Au Gratin

Thanksgiving and Christmas are great holidays for gathering together, cooking for loved ones, (and in this case, indulging). I really enjoy traditional Thanksgiving dishes, however; I prefer to cook new, unique dishes that are twists on the original.

I made this dish this year for a Friendsgiving to replace the typical potato side dish. Its cheesy, creamy base will make every guest satisfied.

Turnips, Potatoes, Rutabaga (before peeling)

Ingredients:

4 tablespoons unsalted butter

3 cups heavy cream

1 cup low-sodium chicken broth

1 pound rutabaga, peeled, sliced 1/16” thick

1 pound turnips, peeled, sliced 1/16” thick

2 pound Yukon Gold potatoes, peeled, sliced 1/16” thick

2 garlic cloves, thinly sliced

1½ cups coarse fresh breadcrumbs

1½ cups grated Parmesan, divided

6 sprigs fresh thyme plus 1 Tbsp. leaves

Kosher salt and freshly ground black pepper

* Mandolin highly recommended

Directions:

Preheat oven to 400°. Butter a shallow 2-qt. baking dish.

Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.

Toss vegetables in a large bowl; season with salt and pepper.

Place ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables.

Pour cream mixture over; place a piece of parchment paper directly on top of gratin.

While vegetables are baking – Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 Tbsp. thyme leaves; season with salt and pepper and set aside.

Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.