Root Vegetable Gratin
Ingredients
| 2 Tablespoon | unsalted butter | | 1 Pound | yams, peeled and sliced into 1/8-inch pieces |
| 1/2 Pound | celery root, peeled and sliced into 1/8-inch pieces |
| 1 Pound | butternut squash, peeled, seeded and sliced into 1/8-inch pieces |
| 1 Pound | Yukon gold potatoes sliced into 1/8-inch pieces |
| 1 Cup | Market District chicken broth |
| 2/3 Cup | heavy cream, warmed |
| 1/2 Cup | Gruyère cheese, grated |
| to taste | Salt and pepper |
Directions
Preheat oven to 375°F. Butter a 13"x9" casserole dish. Evenly layer the yams in the bottom and season with salt and pepper. Repeat the layering process with the celery root, butternut squash and finally the potato, seasoning between each layer. Do not season the top layer. Gently pour the broth into the dish so the seasoning stays between layers. Bake covered for 45 minutes. Pour heavy cream evenly over the top and sprinkle with the Gruyère cheese. Bake uncovered for 30 minutes or until golden brown and fork tender. Remove from oven, let rest for 10 minutes and serve.