Leek & Root Vegetable Gratin

Name: Leek & Root Vegetable Gratin
Yield: 8
Ingredients: 12 ounces mild cheddar and/or Muenster cheese, shredded (3 cups); 2 tablespoons finely snipped fresh herbs (such as parsley, thyme, chives, sage, and/or chervil); 1 tablespoon olive oil; 12 ounces turnips or rutabaga, peeled and thinly sliced; 12 ounces russet potatoes, thinly sliced*; 1 cup thinly sliced leeks (3 medium); 12 ounces parsnips, peeled and thinly sliced; 1 pound sweet potatoes, peeled and thinly sliced; Salt; Freshly ground black pepper; Assorted fresh herbs (optional)

Leek & Root Vegetable Gratin was pinched from <a href="http://www.bhg.com/recipe/vegetables/leek-root-vegetable-gratin/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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12 ounces mild cheddar and/or Muenster cheese, shredded (3 cups)

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2 tablespoons finely snipped fresh herbs (such as parsley, thyme, chives, sage, and/or chervil)

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1 tablespoon olive oil

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12 ounces turnips or rutabaga, peeled and thinly sliced

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12 ounces russet potatoes, thinly sliced*

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1 cup thinly sliced leeks (3 medium)

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12 ounces parsnips, peeled and thinly sliced

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1 pound sweet potatoes, peeled and thinly sliced

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Salt

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Freshly ground black pepper

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Assorted fresh herbs (optional)

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