Stephen Putnam's Root Vegetable Gratin

Place a medium saucepan over medium heat and add oil.

When oil is hot, add onions and sweat them until translucent.

Add cream, chicken stock and herbs.

Bring mixture to a simmer, then turn off heat and set mixture aside.

Slice the root vegetables thin and place them in alternating fashion in a casserole dish, filling dish just 3/4 full.

Strain cream mixture through a fine sieve and pour it over the vegetables in the casserole.

Sprinkle top with bread crumbs and cover dish with aluminum foil.

Bake at 400° for 45 minutes to 1 hour or until vegetables are soft and tender.

Remove foil from top of casserole and bake for 15 minutes, until bread crumbs are golden brown.

Let stand 5 minutes before serving.

Serves 6 to 8.