100-Layer Root Vegetable Gratin
INGREDIENTS
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1 tablespoon unsalted butter
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cup coarsely grated Gruyère cheese
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1 cup coarsely grated Comté cheese
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1 cup coarsely grated Parmesan cheese
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1 1/2 pounds (4 large) parsnips, thinly sliced on a mandoline
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1 tablespoon, plus 2 1/2 teaspoons, kosher salt, divided
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1 1/2 pounds (1 large) celery root, thinly sliced on a mandoline
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1 pound (3 medium) sweet potatoes, thinly sliced on a mandoline
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1 pound (2 medium) white turnips, thinly sliced on a mandoline
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1 1/2 pounds (3 medium) Yukon Gold potatoes, thinly sliced on a mandoline
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3 cups heavy cream
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1 tablespoon thyme leaves
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2 garlic cloves, finely grated
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Freshly ground black pepper, to taste
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1 cup (4 ounces) coarse sourdough bread crumbs
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2 tablespoons roughly chopped parsley, plus more for garnish
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2 tablespoons roughly chopped sage, plus more for garnish
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1 tablespoon olive oil
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Pinch red pepper flakes
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