Rainbow Casserole
We eat with our eyes, and this collection of root vegetables is a feast of color for any side dish.
Ingredients
1 lb red beets, sliced into 1/4" thick rounds
1 lb sweet potatoes, sliced into 1/4" thick rounds
1 lb purple potatoes, sliced into 1/4" thick rounds
1 lb rutabaga, sliced into 1/4" thick rounds
nutmeg
2 cups heavy cream
3 oz pecorino, grated
Method
- Heat oven to 350F
- Grease a 9x13" baking dish and lay a single layer of each colored root and season with salt, pepper, and a little bit of nutmeg
- Repeat with the other roots
- Pour the cream over the root layers gently enough to not disturb them
- Top with the cheese, cover and bake until tender, about 45 minutes
- Remove the cover and bake an additional 15 minutes to brown the top
