Root Vegetable Gratin

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 205°C.

Step 2

In a small pot, heat the heavy cream, dijon, thyme, garlic and red pepper flakes just to a simmer. Season with salt and pepper. Turn off the heat and set aside.

Step 3

Mix the parmesan and mozzarella in a small bowl and set aside.

Step 4

Peel and very thinly slice the beets, sweet potatoes, rutabaga, turnip and russet potato. Drizzle the olive oil in the bottom of a 23x33-centimeter baking dish. Layer the red beets and purple sweet potatoes on the bottom of the dish. Season with a pinch of salt and pepper. Cover with 28 grams of the cheese mixture and 60 milliliters of heavy cream.

Step 5

Layer the orange sweet potatoes and the golden beets. Season again with salt and pepper. Spread 60 milliliters of the cheese mixture and 60 milliliters of heavy cream over the top.

Step 6

Layer in the rutabaga and turnip, and season with salt and pepper. Add in 60 milliliters of cheese mixture and 60 milliliters of heavy cream. Add the russet potatoes.

Step 7

Pour the remaining heavy cream mixture over the top and then sprinkle with the remaining cheese. Cover with aluminum foil and bake for 50 minutes.

Step 8

In a small bowl, mix the breadcrumbs, parsley and melted butter. Spread the breadcrumbs over the top of the gratin. Bake for an additional 10–15 minutes, until golden brown. Allow to cool for 20 minutes before cutting.