Root Vegetable Gratin Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 large russet potatoes (about 1 1/2 pounds), peeled
• 1 large golden beet (about 1 pound), peeled
• 1 large fennel bulb (about 12 ounces), trimmed
• 2 large parsnips (about 10 ounces), peeled
• 2 teaspoons kosher salt
• 1 1/2 cups heavy cream
• 1 1/2 cups shredded Parmesan cheese (6 ounces)
• Freshly ground black pepper