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Ingredients

• 1 lb. parsnips, peeled and sliced 1/8 inch thick
• 1 1/2 lb. sweet potatoes, peeled and sliced 1/8
  ; inch thick
• 1 1/2 lb. russet potatoes, peeled and sliced 1/8
  ; inch thick
• 3 1/2 cups heavy cream
• 3 garlic cloves, thinly sliced
• 1 Tbs. minced fresh thyme
• 1/4 tsp. freshly grated nutmeg
• Kosher salt and freshly ground pepper, to taste
• 2 1/2 cups finely grated Parmigiano-Reggiano
  ; cheese
• Pink salt, to taste
• 1 Tbs. minced fresh flat-leaf parsley

Description

A Sprinkling Of Pink Salt Adds A Finishing Touch To This Warming Gratin, Made With Hearty Root Vegetables. Serve Alongside Our Braised Lamb Shanks (see Related Recipe At Left).

Williams-Sonoma