6 1/2cupsof your favorite root vegetablesparsnips, golden beets, turnips, carrots, Yukon gold potatoes
2tablespoonsbutter
1tablespoonflour
1cupwhole milk
1/2cupcream
1 1/2cupsgruyere
1/8cupParmesan cheese
1/4cuppanko bread crumbs
2teaspoonsdried sage
Fresh thymeoptional
Instructions
Preheat oven to 400 degrees.
Peel your vegetables and take off any tops (like the carrots, beets, parsnips or turnips). Slice the vegetables into thin slices.
In a sauce pan melt 2 Tbsp. butter over low/medium heat. Add the flour and whisk until it is lightly brown, about 2 minutes. Slowly whisk in milk and cream. Cook until it thickens, about 4-6 minutes. Stir in gruyere cheese until smooth.
Coat a greased baking dish with a thin layer of the sauce. Then add a layer of vegetables (use a combination). Repeat with a layer of sauce then vegetables until you have used all of the vegetables and sauce.
Combine the panko, Parmesan, and sage in a little bowl. Sprinkle the mixture over the vegetables.
Cover with foil and bake for 50 minutes. Remove foil and bake for 8-10 more minutes until golden brown. Let stand for 5 minutes before serving. Garnish with fresh thyme.
Notes
I didn't put exact measurements next to the vegetables so you could pick and choose which ones you want to use. I suggest using at least carrots and/or beets to add a little sweetness and potatoes for sure!