3lbs. root vegetables, mix of your choice– celery root (celeriac), rutabaga, turnip, parsnip and/or Yukon gold potatoes
2 T thyme leaves
1 ½ C half and half or cream
4 oz. Emmenthaler (Swiss) cheese, grated
Sea salt and pepper
Preheat the oven to 400°F. Peel and thinly slice the all the vegetables. In a 2-quart baking dish, layer 1/3 of the vegetables and sprinkle each layer with thyme, salt and pepper. Repeat layers; top with remaining vegetables and pour the half and half (or cream) on top. Bake, uncovered, 50-60 minutes, checking every 20 minutes to press the vegetables with a metal spatula into the cream. Once the cream is bubbling and the vegetables have begun to soften, about 40 minutes, sprinkle the top with the grated cheese. Continue to bake another 20 minutes, until the cheese is melted and is nicely browned and bubbly. Serves 6.