Parsnip and Carrot Gratin

• 1 1/4 cups sliced parsnips
• 1 1/4 cups sliced carrots
• 1 cup shredded kale, loosely packed
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh black pepper
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon olive oil
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• Butter for greasing the pans
• 3/4 cup grated Gruyere cheese
• 2 tablespoons butter
• 2 tablespoons almond meal

Preheat oven to 375 F.

Wash and peel parsnips and carrots. Slice on the bias into 1/8-inch-thick oval slices. Remove stems from kale leaves and shred finely. In a medium bowl, toss together parsnips, carrots, kale, garlic, salt, pepper, rosemary, and olive oil.

Heat cream in a small saucepan until hot but not simmering. Whisk in the mustard.

Butter the inside of a medium baking dish. Layer 1 cup of the vegetable mixture into the bottom of each pan, then sprinkle over 1/4 cup Gruyere cheese. Repeat twice more, reserving the cheese from the top layer.

Pour in warm cream until it comes about 3/4 of the way up the sides. Cover with lid and bake 30 minutes. (The gratin can be made ahead up to this point. Cool to room temperature and store in the refrigerator. Warm to room temperature before heating in the oven.)

In a small bowl, combine butter and almond meal. Remove the gratin from the oven and remove the lid. Gently press down the tops of the gratins with a spatula. Dot with the almond and butter mixture and sprinkle over the remaining cheese.

Return to the oven, uncovered, and bake 10 – 15 minutes until the top is browned and crisp. Let stand 10 minutes before serving.