Step up your standard scalloped potato bake with delectable root vegetables for a whole new autumn flavored twist!
- 1 1/2 lbs yukon gold potatoes, thinly sliced, 1/8 inch (no need to peel)
- 1 lb sweet potatoes, thinly sliced, about 1/8 inch (no need to peel)
- 1 lb celery root, peel removed, quartered and thinly sliced, about 1/8 inch
- 1/2 lb parsnips, peeled and thinly sliced, about 1/8 inch
- 1/2 lb white turnips, peel removed, quartered and thinly sliced, about 1/8 inch
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter (half of a stick)
- 1 cup heavy whipping cream
- 3/4 cup vegetable stock
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup parmesan cheese, grated
- Thinly sliced chives, thyme leaves, and fresh ground black pepper to garnish
- Preheat oven to 400˚F. Grease a 9X13 baking dish.
- In a large skillet, melt butter over medium high heat. Add onion and saute, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and saute, stirring frequently, until fragrant, about 1 minute.
- Add vegetable stock, salt and pepper and stir until smooth. Slowly whisk cream into the skillet mixture, Bring to a simmer and reduce heat to low. Simmer for 1-2 minutes, until slightly thickened. Remove from heat.
- Layer half of the sliced root vegetables into the casserole dish. Pour half the skillet sauce over the vegetables Sprinkle with half of the parmesan cheese.
- Layer the remaining root vegetables on top. Pour the rest of the skillet sauce over the vegetables and sprinkle with the remaining cheese.
- Cover the dish with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the aluminum foil and bake another 30 minutes, until root vegetables are cooked through and the sauce is bubbling.
- Let cool 5 minutes. Garnish with chives and fresh ground black pepper. Serve warm.