Root Cellar Gratin

Recipe Ingredients

4 tablespoons	60ml	Butter - sliced thinly
1 lb	454g / 16oz	Rutabagas - peeled, and
		Sliced 1/8" thick
1 lb	454g / 16oz	Rome or Winesap apples - peeled, cored,
		And sliced 1/8" thick
1 lb	454g / 16oz	Turnips - peeled, and
		Sliced 1/8" thick
1		Yellow onion - peeled, and (large)
		Thinly sliced
1 lb	454g / 16oz	Parsnips - peeled, and
		Sliced 1/8" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Grated Fontina
3 cups	711ml	Heavy cream
1 cup	237ml	Chicken stock
1 teaspoon	5ml	Chopped fresh thyme
1/4 cup	59ml	Grated Parmesan

Recipe Instructions

Preheat the oven to 400 degrees. Butter a 13- by 9-inch casserole dish with 1 teaspoon of the butter.

Starting with the rutabagas, layer 1/3 of the vegetables, apples and onions in the prepared dish, very lightly seasoning with salt and pepper and dotting with butter between each. Top with a layer of Fontina. Repeat the layering, seasoning, and cheese, ending with cheese on top.

In a saucepan, bring the cream, chicken stock, and thyme to a boil. Remove from the heat and pour over the vegetables. Bake in the oven, covered, for 30 minutes. Uncover and continue baking until nearly all the cream is absorbed, about 30 to 40 minutes. Sprinkle with the Parmesan and bake until golden, all the liquid is absorbed, and the vegetables are fork tender, about 15 minutes.

Remove from the oven and let cool at least 15 minutes before serving.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E50) - from the TV FOOD - NETWORK

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