Root Vegetable Au Gratin

• 3 medium Yukon Gold potatoes, peeled and thinly sliced
• 1 medium rutabaga, peeled, halved and thinly sliced
• 1 medium turnip, peeled and thinly sliced
• 1 medium parsnip, peeled and thinly sliced
• 2 cups heavy whipping cream
• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 1 tablespoon all-purpose flour
• 1 teaspoon seasoned salt
• 1/2 cup shredded Gruyere or Swiss cheese

1. Arrange the potatoes, rutabaga, turnip and parsnip in a greased 13-in. x 9-in. baking dish.
2. In a small saucepan, combine the cream, rosemary, flour and seasoned salt. Bring to a gentle boil. Remove from the heat; pour over vegetables. Sprinkle with cheese.
3. Cover and bake at 375u0b0 for 30 minutes. Uncover; bake for 20-25 minutes longer or until bubbly and vegetables are tender.

potatoes, parsnip, heavy whipping cream, fresh rosemary, flour, salt, gruyere

Taken from www.tasteofhome.com/recipes/root-vegetable-au-gratin/ (may not work)