1 pound Russet Potatoes, thinly sliced
1 pound Parsnips, thinly sliced
1 pound Rutabaga, thinly sliced
2 Tablespoons Butter
4 cloves Garlic, minced or thinly sliced
1 teaspoon Kosher Sea Salt
1/4 teaspoon ground White Pepper
1/4 teaspoon ground Nutmeg
2 cups Whole Milk
1/2 cup Heavy Whipping Cream
Melt butter and sauté garlic over medium-low heat for about 2 minutes. Either cook in your baking pan (if it is stovetop safe) or transfer butter and garlic to your baking dish. You will want a standard 9" x 13" or other similar sized baking crock or pan.
Mix together salt, pepper and nutmeg.
Layer one of the root vegetables over the butter and garlic and dust with some of the salt mixture.
Layer next root vegetable, dust with some of the salt mixture.
Repeat until all the vegetables have been layered with the salt mixture.
Pour milk over layered vegetables slowly so it settles in evenly.
Cover and place into oven. I double cover with parchment and a lid.
Cook covered for one hour.
Uncover, pour cream over all.
Bake for an additional 30-40 minutes until lightly browned and tender.
Makes 6 main servings or 12 side servings.