Carrot, Parsnip, And Cheddar Gratin

1. 1

   3/4 pound each of carrots and parsnips, peeled, halved lengthwise if large, and cut into 1/2 inch slices.

2. 2

   2 ounces coarsely grated sharp Cheddar cheese (about 1/2 cup).

3. 3

   Heat the oven to 350F. Butter a shallow, oval-shaped gratin dish. In a 10 inch skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, 7-10 minutes.

4. 4

   Meanwhile, melt the butter and pour into a small bowl. Add the panko crumbs, parsley, and marjoram and toss well to combine. Whisk the heavy cream, mustard, 1/2 teaspoon salt, and a few grinds of pepper into the onion; then stir in the carrots and parsnips. Bring up the heat just to a boil, cover the pan, lower the heat and simmer gently until the vegetables are crisp-tender, 10-12 minutes. Spread the carrot and parsnip mixture in the prepared gratin dish.

5. 5

   Scatter the Cheddar over the vegetables, top with the panko and herb mixture, and bake until the vegetables are tender when pierced with a fork and the crumbs are golden-brown, 25 to 30 minutes.

6. 6

   Let rest for 15 minutes before serving.

* Per serving · 4 servings · Values may vary.