Ingredients:

  • 1 lb Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 2 large carrots, peeled and sliced into rounds
  • 2 medium parsnips, peeled and sliced into rounds
  • 1 small butternut squash neck, peeled and sliced into half-moons
  • 1.5 cups heavy cream
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves, roughly chopped
  • 1/2 tsp grated nutmeg
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup Gruyère cheese, shredded
  • 1/4 cup panko breadcrumbs
  • 1 tbsp butter, melted

Instructions:

  1. Preheat your oven to 400°F (200°C). In a small saucepan, combine heavy cream, minced garlic, thyme, nutmeg, salt, and pepper. Bring to a gentle simmer over medium heat for 3 minutes to infuse the cream.
  2. Lightly grease a 9x13 inch ceramic baking dish. Arrange the sliced potatoes, carrots, parsnips, and squash in overlapping rows. Pour the warm, infused cream evenly over the vegetables.
  3. Cover the dish tightly with foil to create a steam chamber. Bake for 25 minutes until the vegetables are tender when pierced with a knife.
  4. In a small bowl, mix the shredded Gruyère, panko breadcrumbs, and melted butter. Remove the foil, sprinkle the mixture over the bake, and return to the oven uncovered for 15 minutes until the top is golden and bubbling.