Root Vegetable Rosemary Gratin
The recipe Root Vegetable Rosemary Gratin can be made in about 45 minutes. This recipe serves
Root Vegetable Gratin
Ingredients
- 1 1/2 cups heavy cream
- 2 pounds waxy potatoes
- 1/2 medium celery root (about 6 ounces)
- 2 medium parsnips (about 4 ounces)
- Kosher salt and freshly ground black pepper
- 2 teaspoons fresh thyme leaves
- 4 ounces manchego cheese, shredded
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