Root Vegetable Gratin

We had some whipping cream left over from the Christmas festivities, so the other night I poured it over root vegetables to make this simple yet decadent gratin.

The root vegetables became soft and creamy, and I served them  with Lemony Beet Greens to cut the richness. Altogether a satisfying meal on a dark winter night.

I used baby rutabagas, young turnips, potatoes and white-fleshed sweet potatoes because they were what I had in the house. Use whatever roots you have, including carrots and celeriac. (Beets will turn the cream pinky - not necessarily appetizing.)

The quantities will depend on the size of your dish. I put in enough of each vegetable to cover the vegetables beneath it.

Root Vegetable Gratin
4 red potatoes, peeled and sliced thin
1 bunch baby rutabagas, peeled and thinly sliced
2 white-fleshed sweet potatoes, peeled and thinly sliced
1 bunch young turnips, peeled and thinly sliced
1-1 1/2  cups whipping cream

Butter a shallow 2-quart baking dish. Layer half the potatoes on the bottom and sprinkle with salt and pepper. Follow with a layer of rutabagas, a layer of sweet potatoes and a layer of turnips, seasoning each layer lightly. Put the remaining potatoes on top.

Pour cream over the top, letting it drip through the layers until it comes to about halfway up the dish.

Cover with foil and bake at 350°F for 45 minutes or so, until a thin knife slides through the roots easily. Remove the foil and cook another 10 minutes until lightly browned on top.

Serves 6