Root Vegetable Rosemary Gratin
The recipe Root Vegetable Rosemary Gratin can be made in about 45 minutes. This recipe serves
Root Vegetable Gratin
Ingredients
- Nonstick cooking spray
- Coarse salt and freshly ground pepper
- 3 cups grated Parmesan cheese
- 1 1/4 pounds sweet potatoes, peeled and cut into 1/8-inch-thick slices
- 1 1/4 pounds yellow beets, peeled and cut into 1/8-inch-thick slices
- 1 1/4 pounds parsnips, peeled and cut into 1/8-inch-thick slices
- 1 1/4 pounds celery root, peeled and cut into 1/8-inch-thick slices
- 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
- 2 cups heavy cream
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