SERVES 12
2 large russet potatoes (about 1 ½ pounds), peeled
1 large golden beet (about 1 pound), peeled
1 large fennel bulb (about 12 ounces), trimmed
2 large parsnips (about 10 ounces), peeled
2 teaspoons kosher salt
1 ½ cups heavy cream
1 ½ cups shredded Parmesan cheese (about 6 ounces)
Freshly ground black pepper
1. Preheat the oven to 400°F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel bulb and parsnips into ⅛-inch-thick slices. Toss together the vegetable slices, salt and ¾ cup of the cream in a large bowl.
2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining ¾ cup cream over the vegetables, and top with the remaining ½ cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
3. Uncover and bake until the vegetables are tender and the cheese is golden brown, 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.
Valerie Bertinelli is the host of the Emmy- and Daytime Emmy-award winning show Valerie’s Home Cooking on the Food Network, as well as the host of a number of other Food Network series, including Kids Baking Championship as well as Family Restaurant Rivals, which debuted this summer. A New York Times bestselling author, Bertinelli is also a Golden-Globe winning actor and entrepreneur.
