Make this earthy, decadent, comforting casserole prepared in a loose interpretation of potato dauphinoise. This recipe substitutes some of the traditional white potato for fall veggies, adding color, flavor, and nutrients. I further modified this dish by adding local goat cheese to the sauce. It’s rich yet zesty and for some people, goat cheese is easier to digest than cow's milk cheese. Note - since rutabaga and turnips are pungent, I limit them to about 1/3 of my mixture, max. Definitely recommend some sweet potato in the mix. For dairy free or vegan, use your favorite vegan butter, meltable vegan cheese, and dairy free milk. This recipe works well in an 8 or 9 inch round or square baking dish. Ingredients: ~1.5 lbs total of three starchy root veggies, such as sweet potato, potato, turnip, rutabaga, carrot 2 T butter 2 tsp cornstarch or fine ground rice flour 4 oz heavy cream 4 oz whole milk or 2% 5 oz plain goat cheese 1 clove garlic, minced 2.5 oz very thin sliced onion Salt & pepper Optional spices - 2 tsp total of thyme, oregano, marjoram, and a pinch of red pepper flakes Method: Preheat oven to 375. Place 1 T of the butter in bottom of baking dish, and set in the oven while preheating, allowing the butter to melt. Remove after about 10 minutes. Set aside. Wash and peel your veggies. Thinly and evenly slice, preferably on a mandolin. I slice them to about 1/16”. Without a mandolin, try to make them as even as possible. Do not rinse. We want the starch. Set aside. In a saucepan, melt the remaining butter (1 Tbsp) on medium heat. Add the starch/flour (2 tsp). Whisk and allow to cook for a minute. You are making a gluten free roux. Add the cream and milk to the pan, a little at a time, whisking. Add any desired seasonings, the garlic, and a pinch of salt and pepper. Allow the mixture to simmer and thicken, stirring, for 2-3 more minutes. Fold in goat cheese until combined. Taste for seasoning. Add a pinch more salt and pepper if desired. Remove from heat. One veggie variety at a time, layer the slices in your baking dish, overlapping a bit, creating a scalloped look. Lightly salt and pepper each layer. Ie. start with a layer of sweet potato, salt and pepper. Next layer, rutabaga. Next layer, white potato, and so on. You will likely have 5-7 layers. If you run out of one veggie in the middle of a layer, no worries. Move on to the next veggie to complete the layer (see photo). Now, pour your cream/milk/cheese over the top of your layered veggies. Lastly, distribute your onion over the top. Bake on 375 for 50-55 minutes. It is finished when there is browning on top and the veggies are fully cooked. To test, poke a toothpick in the center, it should glide easily through the layers. Or, take a little spoonful from the edge to test it. Remove from oven and allow to rest. Serve one of two ways. After about 15 minutes of resting time, dig in with a serving spoon and enjoy. This would be family dinner or Thanksgiving style! For a restaurant-style presentation with clean slices - after allowing to cool a bit, place the baking dish in refrigerator for at least 4 hours or overnight. Cut clean individual slices, wrap them in parchment paper or foil. Place the wrapped pieces on a baking sheet and warm under broiler.