Rainbow Root Vegetable Gratin - cooking recipe

Ingredients

1 large parsnip
2 medium turnips (ruby-skinned are lovely)
1 large peruvian purple potato
2 medium red potatoes
2 medium yukon gold potatoes
1 medium sweet potato
3 large garlic cloves, minced
3/4 cup shredded gruyere cheese
1/4 cup butter
1 - 1 1/2 cup whole milk
sea salt
fresh ground black pepper
4 ounces fresh goat cheese (optional)
chopped Italian parsley (optional)

Preparation

Peel the vegetables (or leave the potatoes unpeeled for more vitamin content). Slice all vegetables into rounds no more than 1/8\" thick. Mince the garlic fine. Rub the bottom and sides of a large oval glass or ceramic casserole pan with some of the butter. Now lay the sliced vegetables in layers in the pan, using one type of vegetable per layer. Sprinkle each layer with salt and pepper to taste, then with minced garlic and grated Gruyere; dot each layer with pieces of butter. When all the veggies have been layered, pour in the milk to come halfway up the vegetable layers. Cover with foil and bake 30 minutes at 350 degrees. Remove the foil, dot the top of the casserole with the goat cheese, and bake 30 minutes more, or until vegetables are soft, cheese has turned golden, and the casserole is bubbly. Let it sit for 10 minutes, then sprinkle with the parsley and serve directly from the casserole.