Root Vegetable Gratinata With Cream And Fontina

• 1 pound carrots, cut into 1/2-inch pieces
• 1 pound new potatoes, quartered
• 1 pound parsnips, peeled and cut into 1/2-inch pieces
• 1 pound rutabaga, peeled and diced
• 2 tablespoons olive oil
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground pepper
• 1 cup cream
• 1 cup cubed fontina cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon finely grated Parmesan cheese
• 1 tablespoon breadcrumbs

1. Preheat oven to 400u0b0. Place first 4 ingredients in a large roasting pan. Drizzle with olive oil, add sea salt and pepper, and toss to coat. Roast vegetables 1 hour 10 minutes or until tender.
2. Transfer vegetables to a lightly greased 13- x 9-inch baking dish. Stir in cream, fontina, and 1/2 tablespoon parsley; sprinkle top with Parmesan, breadcrumbs, and remaining 1/2 tablespoon parsley. Bake 10 minutes more or until bubbly. Serve hot.

carrots, potatoes, parsnips, olive oil, salt, freshly ground pepper, cream, fontina cheese, parsley, parmesan cheese, breadcrumbs

Taken from www.myrecipes.com/recipe/root-vegetable-gratinata-with-cream-fontina (may not work)