Roasted Veggie Napoleon

• 2 Red Potatoes
• 1 Carrot
• 2 Yukon Gold Potatoes
• 3 Seckel Pears
• 3 Yellow Beets
• 1/4 cup Heavy Cream
• 2 tablespoons Table Wine
• 2 pinches Salt
• 1 pinch Pepper
• 1 ounce Vegetable Bouillon
• 1 tablespoon Unsalted Butter
• 3 tablespoons Olive Oil
• 1 sprig Thyme

1. Cover the bottom of one 9x9 baking pan with 1 tablespoon Olive Oil
2. Slice by hand or Mandolin veggies into 1/4 inch slices
3. Starting with the potatoes and filling the bottom layer one layer after the other, alternating veggies each layer, pour rest of Olive oil over filled pan. I layered, potatoes, beets, potatoes, carrots, beets, potatoes, pears. You can be creative.
4. In a sauce pan simmer milk, spice, butter, wine and veggie bouillon for 5 minutes
5. Pour mixture over layered vegetables
6. Bake in oven for 30 minutes uncovered at 400.
7. Cover and bake another 30 minutes covered at 350.

red potatoes, carrot, potatoes, yellow beets, heavy cream, wine, salt, pepper, vegetable bouillon, butter, olive oil, thyme

Taken from food52.com/recipes/14632-roasted-veggie-napoleon (may not work)