Rainbow Root Vegetable Gratin

Submitted by Artichoke gal

"This colorful dish is not only packed with nutrition, it's a feast for the eye, and incredibly delicious to boot. Feel free to substitute any root vegetables you prefer. This is an enhanced version of the first meal I ever prepared for my boyfriend 14 years ago, and he still thinks longingly about it! I use all organic ingredients in this. It would make a great side dish to roasted chicken, or a one-dish vegetarian meal on its own."

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 1 large parsnip
• 2 medium turnips (ruby-skinned are lovely)
• 1 large peruvian purple potato
• 2 medium red potatoes
• 2 medium yukon gold potatoes
• 1 medium sweet potato
• 3 large garlic cloves, minced
• 3⁄4 cup shredded gruyere cheese
• 1⁄4 cup butter
• 1 - 1 1⁄2 cup whole milk
• sea salt
• fresh ground black pepper
• 4 ounces fresh goat cheese (optional)
• chopped Italian parsley (optional)

directions

1. Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Slice all vegetables into rounds no more than 1/8" thick. Mince the garlic fine. Rub the bottom and sides of a large oval glass or ceramic casserole pan with some of the butter. Now lay the sliced vegetables in layers in the pan, using one type of vegetable per layer. Sprinkle each layer with salt and pepper to taste, then with minced garlic and grated Gruyere; dot each layer with pieces of butter. When all the veggies have been layered, pour in the milk to come halfway up the vegetable layers. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil, dot the top of the casserole with the goat cheese, and bake 30 minutes more, or until vegetables are soft, cheese has turned golden, and the casserole is bubbly. Let it sit for 10 minutes, then sprinkle with the parsley and serve directly from the casserole.