Root Cellar Gratin | Emerils.com

Ingredients

• 4 tablespoons butter, sliced thinly
• 1 pound rutabagas, peeled and sliced 1/8-inch thick
• 1 pound Rome or Winesap apple, peeled, cored, and sliced 1/8-inch thick
• 1 pound turnips, peeled and sliced 1/8-inch thick
• 1 large yellow onion, peeled and thinly sliced
• 1 pound parsnips, peeled and sliced 1/8-inch thick
• Salt
• Freshly ground black pepper
• 1 1/2 cups grated Fontina
• 3 cups heavy cream
• 1 cup chicken stock
• 1 teaspoon chopped fresh thyme
• 1/4 cup grated Parmesan