Ingredients
1 pound medium carrots, thinly sliced1/2 pound medium parsnips, peeled and thinly sliced1/2 pound Yukon Gold potatoes, peeled and thinly sliced1 small onion, halved and sliced2 garlic cloves, minced1-1/2 teaspoons minced fresh rosemary1/2 teaspoon salt1/2 teaspoon ground nutmeg1 cup half-and-half cream1/4 cup heavy whipping cream
Preparation
Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.
