Root Gratin

• 1 pound parsnips, peeled
• 1 pound sweet potato, peeled
• 1 pound celery root, peeled
• 1 pound russet potatoes, peeled
• 1 cup heavy cream
• 1/2 cup low-sodium chicken stock
• 1 teaspoon dried tarragon
• 1 tablespoon minced garlic
• 6 ounces Gorgonzola cheese, crumbled
• 1 teaspoon salt
• 2 teaspoons freshly ground black pepper
• Special equipment: a 1 1/4 quart oval gratin dish

1. Preheat oven to 400 degrees F with rack in middle.
2. Slice vegetables into 1/4-inch thick slices.
3. In a large bowl, toss vegetables with cream, stock, tarragon and salt and pepper, garlic and Gorgonzola.
4. Put into prepared gratin dish.
5. Cover loosely with heavy duty foil.
6. Bake for 1 hour, until vegetables are fork tender.
7. If tender, remove foil, leave dish on middle rack and turn broiler on high.
8. Broil gratin until top is golden, 3 to 4 minutes.
9. Let cool 10 minutes before serving.
10. Gratin can be made 1 day ahead and reheated at 325 degrees F, covered with foil for approximately 50 minutes.

parsnips, sweet potato, celery root, potatoes, heavy cream, chicken stock, tarragon, garlic, gorgonzola cheese, salt, freshly ground black pepper, oval gratin

Taken from www.foodnetwork.com/recipes/guy-fieri/root-gratin-recipe.html (may not work)