Root Vegetable Gratin

INGREDIENTS

4 medium turnips
1 large sweet potato or yam
1 lb carrots
2 large leeks
3 Tbsp unsalted butter, divided
1 Tbsp flour
1/3 cup milk
1/3 cup apple cider
1/4 lb good melting cheese such as Swiss, cut into chunks
Fresh Parmesan cheese, grated

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit.

Trim the root vegetables, peel them, and cut them into chunks.

Bring salted water to a boil in a large pot. Add the turnips, sweet potato, and carrots and boil until tender, about 10 minutes. Drain.

Cut the leek where the white part meets the green part and cut the white part in half lengthwise. Wash each half under running water, using your hand to loosely separate but still gather the layers. Cut leek halves crosswise into 1/2 inch half-rounds for sauteeing. Then, take the green part and remove the outer layer or two. Inside you'll find a tender 'light green' part that can also be cut into half-rounds for sauteeing.

In a large skillet, melt two tablespoons of the butter over medium heat. Add the leeks and cook, stirring often, until soft. Set the leeks aside.

In the same skillet, melt the other tablespoon of butter over medium heat. Stir in the flour until there are no lumps. Slowly stir in the milk one spoonful at a time, stirring all the time and not adding more until the lumps are stirred out. Add the apple cider. Cook until the sauce thickens, stirring often. Stir in the cheese, the sauteed leeks, and the cooked root vegetables. Transfer to a baking dish.

Bake for 30 minutes or until hot and bubbly throughout. Top with Parmesan and bake for another 15 minutes.

TO MAKE AHEAD

The day before, assemble the entire gratin, except the Parmesan topping, and cover and refrigerate before baking. Return to room temperature before baking.