Sweet Potato, Parsnip & Beet Gratin

1 medium sweet potato, peeled, thinly sliced
6 medium beets, peeled, thinly sliced
3 large parsnips, peeled, thinly sliced
1 cup heavy cream
2 tablespoons butter, room temperature
1 1/4 cup parmesan or parmigiano reggiano, finely shredded
1/4 cup fontina, finely shredded
2 garlic cloves, minced
1 tablespoon garlic salt
1/8 cup fresh herbs, finely chopped
a pinch of salt and black pepper

Preheat your oven to 205 degrees

Peel and thinly slice the vegetables and place them into separate bowls

Add 1/4 cup of heavy cream, 1/4 cup of finely shredded parmesan, 1 teaspoon of garlic salt, a pinch of salt and pepper and the herbs (if using) into each bowl and toss until all of the vegetables are lightly coated

Prepare a deep baking dish by greasing the interior surface with 2 tablespoons of butter

In the bottom of the baking dish, combine 1/4 cup of heavy cream, 1/4 cup of finely shredded and 2 minced garlic cloves

Arrange the vegetables in rows, packing them in tightly and uniformly

Cover the baking dish tightly with foil

Bake on the center rack of a 400 degree oven for 30 minutes

Transfer the baking dish onto a heat proof surface (such as a wooden cutting board)

Remove the foil and sprinkle 1/4 cup of finely shredded parmesan and 1/4 cup of finely shredded fontina over the vegetables

Return the baking dish to the oven and bake at 400 degrees for an additional 15-18 minutes

Once the vegetables are soft and the cheese is melted and beginning to brown, transfer the baking dish onto a cooling rack

Allow the vegetable gratin to cool for about 10 minutes before serving
Garnish with additional shredded parmesan and finely chopped parsley

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