Rainbow Gratin

1

Preheat the oven to 375°F. Grease a baking dish or cast iron skillet with butter or olive oil and set aside.

2

Slice all vegetables evenly so they cook at the same rate. Arrange the slices upright in the dish in a pleasing pattern and set aside.

3

In a medium bowl, whisk together the cream, milk, Gruyère, Parmesan, Dijon mustard, sage, garlic, salt, and pepper. Pour the mixture evenly over the arranged vegetables, making sure it seeps into all the nooks and crannies.

4

Cover the dish with parchment paper and foil. Bake for 45 minutes, or until vegetables are tender. Uncover and bake another 10–15 minutes, until the cheese is golden and bubbly. Serve warm.

5

Notes: Feel free to mix in your favorite root vegetables like celeriac, regular potatoes, or squash. Just be sure to slice everything the same thickness for even cooking.

6

This dish would go well with: Herby Roast Turkey Breast & Thigh and Kale and Farro Salad (linked to this recipe)