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Carrot Parsnip and Potato Gratin

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Carrot Parsnip and Potato Gratin

Fall

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Description

1 pound medium carrots, thinly sliced 1/2 pound medium parsnips, peeled and thinly sliced 1/2 pound Yukon Gold potatoes, peeled and thinly sliced 1 small onion, halved and sliced 2 garlic cloves, minced 1-1/2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 cup half-and-half cream 1/4 cup heavy whipping cream

Ingredient:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 13x9-in. or 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

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