Root Veggie Gratin

Root Veggie Gratin
2 lg sweet potatoes
2 lg parsnips
2 lg Yukon potatoes
4 lg carrots
4 TBS unsalted butter
4 1/2 TBS flour
1 TBS chopped fresh thyme
1 TBS chopped fresh sage
salt & pepper
3/4 lb shaved Parmesan cheese
1/4 lb of grated Parmesan cheese
1 C milk (pref whole)
3/4 C heavy cream


Preheat oven to 350.Wash and peel all vegetables. Slice potatoes into 1/8" slices or thinner. Cut carrots and parsnips in half then cut into thin rectangular strips. Use one TBS of the butter to grease a baking dish. (9X13ish) Arrange half of the sweet potatoes in a single layer. Follow with a layer of the parsnips. Cut one TBS of the butter into tiny pieces and layer on top of parsnips. Sprinkle with 1 1/2 TBS of the flour, 1 tsp each of the thyme and sage. Sprinkle with salt and pepper and top with half of the shaved Parmesan. Arrange half the white potatoes then all of the carrots on top. Another layer of the butter and herbs, spices & cheese. Add another layer of white potatoes, then the final layer of sweet potatoes. Dot with remaining butter, flour, herbs, spices and grated cheese. Combine milk and cream and carefully pour over vegetables. (At this point, the gratin can be refrigerated for up to 3 hrs) Cover with foil and bake for 30 mins. Remove foil and bake another 30-45 mins until browned and bubbling. Allow to sit for 10-20 mins before serving.