Photo by Belinda Smith-Sullivan
SERVES 4–6
1 cup heavy cream
½ teaspoon kosher salt
¼ teaspoon freshly ground nutmeg
1½ pounds sweet potatoes, peeled and thinly sliced
1 large parsnip (about 6 ounces) peeled, trimmed and thinly sliced
1 medium turnip (about 10 ounces) peeled and thinly sliced
1 medium shallot, thinly sliced
4 ounces fontina cheese, shredded
Heat oven to 350 F. In a small saucepan over medium-low heat, bring cream, salt and nutmeg to a simmer. Remove from heat and set aside.
In a 9-by-9-inch, shallow baking dish, lay half the sweet potato slices overlapping slightly, followed by half of the turnip slices and all of the parsnip and shallot slices. Top with half of the cheese. Add remaining turnip slices, then remaining sweet potato slices. Pour the warm cream over the vegetables. Sprinkle with the remaining cheese.
Bake until bubbling, golden brown and tender, about 60 to 70 minutes. Let sit 30 minutes before serving. (Also try this recipe with russet potatoes, rutabagas, celery root, carrots, jicama, beets and daikon radishes.