adapted from Feed the Swimmers
2 Tbs Butter
1C plus 2 Tbs Heavy Cream, divided
1C Parmesan, grated
4-6 oz Gruyère, grated
Pinch fresh ground nutmeg
A few sprigs Thyme AND 1-2 each of any assortment of colorful root veggies: Beets, (red and gold), Potatoes( Blue is fun!), Rutabaga (warm golden), Celeriac (white), Butternut squash “necks”(orange)
Prep a 10in. baking dish - Coat with butter and two Tbs of cream followed by a sprinkling of some of the Parmesan and set aside. Preheat oven to 375F Gently warm remaining cup of cream and stir in nutmeg and thyme. Remove from heat and set aside. Slice up all veggies into roughly equal sized rounds of about 1/4” thick or less and by color (or alternate colors for a rainbow effect). You may use a mandolin, food processor with a slicing attachment or trust your knife skills. Snuggle them tightly into the baking dish. Keep beets off to one edge or as the bottom layer if doing a vertical ombré, as their color will bleed. Pour prepared cream over the top brushing all edges as you go to evenly coat. Top with the remaining Parmesan (as much as you like, really). Loosely cover with foil and bake at 375F for 45 minutes. Remove foil and top with grated Gruyère. Raise heat to 400F, and bake until top is all bubbly and edges have browned. Allow to rest for about 10 minutes before serving. Enjoy!
https://www.feedtheswimmers.com/blog/2022/1/24/97dt3884enduwjvwbi19rbxymzhuco