Lunch / Dinner
Scalloped Potato, Parsnip, Turnip & Fennel Casserole
Thinly sliced root vegetables smothered in heavy cream, cheese, and herbs make for a can’t-resist side dish.
Ingredients
Instructions
Preheat oven to 400°. Spread 1 tablespoon softened butter in bottom and up sides of a 12-inch braiser.
Toss together potatoes, parsnips, turnips, fennel, and ½ cup cheese in a large bowl. Layer vegetables in prepared pan.
Heat cream, stock, thyme, salt, pepper, and remaining 3 tablespoons butter in a small saucepan over medium heat, stirring occasionally, until butter is melted and bubbles begin to form around sides of pan (do not fully boil). Pour mixture all over vegetables.
Bake for 30 minutes. Sprinkle remaining ¼ cup cheese onto vegetables. Bake until vegetables are tender and golden brown, about 15 minutes more. Let stand for 15 minutes before serving. Top with thyme and fennel fronds, if desired.