Thanksgiving dinner is coming up soon and although mashed potatoes are always high on the request list, the root vegetable gratin would be a seasonal dish that would go very well along with a turkey. It requires no work when you have to carve the bird and lay out all the food, so it is a pretty easy vegetable dish for a big day.

Yam, carrot, parsnip, potato, turnip and celery root

Pick one of each, potato, yam, carrot, turnip, parsnip, celery root and add one onion and a clove garlic. Peel them all and cut them in fairly thin slices except the garlic clove which should be cut in two and rubbed at the bottom of the gratin dish. Add 2 tbsp olive oil and all the vegetables with salt and pepper between the layers. Cover with whole milk or a blend of milk and cream. A bit of butter is quite nice as well. Lots of grated cheese helps too.

Leave in the oven for 75 minutes at 350. If it looks too dry by then, add a little bit of cream.

Options: a pinch of nutmeg or thyme or oregano, more garlic, more cheese… all cream!

Vegan: use almond milk.