1. Peel vegetables
    I used 1 Medium Yam, 1 Turnip, 2 Russet Potatoes, 2 Parsnips.
  2. Use a Mandolin
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    To slice the vegetables evenly, about 1/8" thick
  3. Prep a Pyrex with butter
    And a pinch of salt & pepper
  4. Shingle set veggies
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    In layers. I started with the potatoes. Salt & pepper each layer, and add a bit of Parmesan cheese if you are feeling crazy.
  5. Pre-heat oven to 350
  6. Mix together Heavy Cream & Stock
    I used 2 1/2 cups of Heavy Cream with 1/2 cup of vegetable stock, but if I were doing it again, I would use 1 1/2 Cream, 1 cup stock and 1/2 cup of milk.
  7. Pour over veggies
  8. Cover with foil
    Bake for 45 minutes
  9. Let cool
    Then stick it in the fridge, you'll come back to it tomorrow.
  10. Next day
    Pull out of fridge and let thaw for about 30 minutes
  11. Pre-heat oven to 350 again
  12. Stick it back in and bake for 30 more minutes
  13. Cover with about 1 cup of Gruyere
  14. Bake uncovered for 30 minutes
    There should be some brown edges on the cheese.
  15. Serve while it's still hot and the cheese is bubbling