Potato and Root Vegetable Gratin

Ingredients

• ¾ c. chicken broth
• 2 tbsp. margarine or butter
• 1½ lb. russet (baking) potatoes (3 medium)
• 1½ lb. sweet potatoes (3 small)
• 1 lb. celery root (1 large or 2 small)
• 1 lb. parsnips (6 medium)
• Salt and pepper
• 1 c. heavy or whipping cream
• 2 tbsp. snipped fresh chives

Directions

1. Preheat oven to 400 degrees. In shallow 3 1/2- to 4-quart baking pan or shallow casserole, combine broth and margarine; place in oven while oven preheats to melt margarine, about 5 minutes.
2. Meanwhile, in large bowl, toss potatoes, celery root, and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon freshly ground black pepper until well mixed.
3. Remove baking pan from oven. Add broth mixture to vegetables and stir to coat. Spoon vegetable mixture into same baking pan; cover with foil and bake vegetables 40 minutes.
4. Remove pan from oven. In 1-cup liquid measuring cup, heat cream in microwave on High 45 seconds to warm. Pour cream evenly over vegetables.
5. Return baking pan to oven and bake vegetables, uncovered, 30 to 35 minutes longer or until top is golden and vegetables are fork-tender. Let stand 10 minutes before serving. Sprinkle with chives to serve.
6. Source: countryliving.com