Fall-winter vegetable gratin | HGTC Chef recipes | Horry-Georgetown Technical College

Ingredients

• 1 Tablespoon Butter
• 2 Each onions cut in half, thinly sliced
• 1 Tablespoon garlic chopped
• Kosher salt as needed
• 3 Tablespoons mixed herbs parsley, thyme, rosemary-- chopped
• 1 Cup cream
• 1 Cup milk
• 1 Each bay leaf
• ¼ Teaspoon black peppercorns
• 1 Each rosemary sprig
• 2 Each thyme sprigs
• 2 Each parsley stems
• 1 ½ Cups Swiss cheese grated
• 1 Cup parmesan cheese grated
• ½ Pound potatoes peel, thinly sliced
• ½ Pound sweet potatoes peel, thinly sliced
• ½ Pound celery root peel, thinly sliced
• ½ Pound rutabaga peel, thinly sliced