Scalloped Potato, Parsnip, Turnip and Fennel Casserole

4 tablespoons unsalted butter, softened and divided
2 1⁄2 cups (6mm thick) sliced peeled Yukon gold potatoes (about 3 large)
2 1⁄2 cups (6mm thick) sliced parsnips (about 5 medium)
2 1⁄2 cups (6mm thick) sliced peeled turnips (about 3 large) 
2 cups (6mm thick) sliced fennel (about 1 medium)
3⁄4 cup shredded Parmesan cheese, divided
2 cups heavy whipping cream
1 cup chicken stock
2 tablespoons chopped fresh thyme
1 teaspoon salt
1⁄2 teaspoon ground black pepper
Fresh thyme, fennel fronds, optional

Preheat oven to 205°. Spread 1 tablespoon softened butter in bottom and up sides of a 30cm braiser.

Toss together potatoes, parsnips, turnips, fennel, and 1⁄2 cup cheese in a large bowl. Layer vegetables in prepared pan.

Heat cream, stock, thyme, salt, pepper, and remaining 3 tablespoons butter in a small saucepan over medium heat, stirring occasionally, until butter is melted and bubbles begin to form around sides of pan (do not fully boil). Pour mixture all over vegetables.

Bake for 30 minutes. Sprinkle remaining 1⁄4 cup cheese onto vegetables. Bake until vegetables are tender and golden brown, about 15 minutes more. Let stand for 15 minutes before serving. Top with thyme and fennel fronds, if desired.

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