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Parsnip, Sweet Potato, and Gorgonzola Au Gratin with Sage

The flavors of this dish pair well with turkey and roasted chicken, but it’s hearty enough to be a vegetarian entree with salad and sourdough bread.
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Servings 6 people

Ingredients
  

  • 3 large sweet potatoes peeled and thinly sliced on a mandolin
  • 3 to 4 large parsnips peeled and thinly sliced on a mandolin
  • 3 tablespoons flour
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
  • 1/4 cup unsalted butter
  • 1 1/2 cups heavy cream
  • 1 tablespoon freshly chopped sage
  • 6 ounces crumbled Gorgonzola Piccante

Instructions
 

  • Heat oven to 350°F.
  • Toss sweet potatoes and parsnips with flour, salt, and pepper in a large bowl.
  • Heat butter, heavy cream, and sage in a medium pot over medium heat until butter is completely melted.
  • Remove from heat and let sit for 10 minutes.
  • Add a layer of vegetables to the bottom of a lightly greased 9 x 13-inch baking dish, slightly overlapping.
  • Add 11⁄2 ounces of Gorgonzola and about 1⁄4 cup of cream mixture on top of the vegetables.
  • Repeat layering process until entire mixture is used.
  • Cover the pan with foil and bake for 1 hour.
  • Remove foil and bake another 20 to 30 minutes, or until the potatoes and parsnips are soft and a golden-brown crust forms.
  • Serve warm or at room temperature.