Roast Root Vegetable Gratin

• 18 cups root vegetables cut into 3/4-inch chunks (use a mixture of carrots, leeks, turnips, and unpeeled potatoes, or any combination you prefer)
• 2 Tbsp olive oil
• 1/4 cup white wine
• 4 - 5 sprigs fresh rosemary (or 1 tsp dried)
• 1 Tbsp garlic, chopped
• salt and pepper
• 2 Tbsp butter
• 3 Tbsp flour
• 1 1/2 cups milk (whole or 2%)
• 1 Tbsp horseradish
• 1 cup grated smoked or aged Swiss cheese
• 3 Tbsp dried breadcrumbs

1. Heat oven to 375 degrees

2. Spread vegetables in large baking dish, drizzle with olive oil and wine, scatter on the rosemary and garlic, and season to taste with salt and pepper

3. Cover dish tightly with aluminum foil and bake 30 minutes, then remove foil and continue to roast until vegetables are brown-tipped and tender, 20-35 minutes longer

4. Meanwhile, make a white sauce by melting the butter in a saucepan; stir in flour and cook over low heat several minutes

5. Whisk in milk, bring to simmer, and cook gently 10 minutes, stirring often

6. Season well with salt and pepper

7. Then, if you've used rosemary sprigs, remove them from the vegetables

8. Stir horseradish into sauce then stir sauce into vegetables

9. Sprinkle cheese over all and scatter breadcrumbs over cheese

10. Continue to bake until bubbly and lightly colored, 15-20 minutes