Root Vegetable Gratin

This was yet another opportunity to use parsnips instead of potatoes, with delicious results!!

I got the recipe from Taste Food, and, with the one obvious exception, followed it! Except I think I used way more veggies than they called for, and ended up with 2 gratins worth – such is life.

Basically, combine sour cream with whatever herbs and spices – garlic, sage, nutmeg, salt and pepper are called for. Then make layers with the sliced root vegetables, the sour cream mixture, and the grated gruyere. Top with gruyere, and bake at 375*f ~1 hour.

The recipe calls for sweet potatoes and rutabagas in addition to the parsnips(potatoes), but I bet you could use whatever.