Ombré Potato and Root Vegetable Gratin

Ingredients

• Unsalted butter, for greasing
• 2 cups heavy cream
• 3 garlic cloves, minced
• 1 small shallot, minced
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1 3/4 cups freshly grated Parmigiano-Reggiano cheese (5 ounces)
• 1 pound red beets, peeled and sliced on a mandoline 1/16 inch thick
• 1 pound sweet potatoes or garnet yams, peeled and sliced on a mandoline 1/16 inch thick
• 1 pound Yukon Gold potatoes, peeled and sliced on a mandoline 1/16 inch thick
• 1 pound turnips, peeled and sliced on a mandoline 1/16 inch thick

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