Rainbow Root Vegetable au Gratin

Instructions

1. Heat oven to 400°F.
2. Melt butter in a large skillet over medium heat. Add shallot; cook and stir for 4-5 minutes or until tender. Add sherry; cook and stir for 1-2 minutes or until sherry is reduced by half. Reduce heat to medium-low. Gradually stir in cream. Bring to a boil, stirring constantly. Cook and whisk for 2-3 minutes or until thickened.
3. Reduce heat to low. Gradually whisk in 1 cup brick until melted. Remove from the heat. Add sage and rosemary. Let stand, covered, for 10 minutes. Remove and discard herbs. Season with salt and pepper.
4. Meanwhile, thinly slice root vegetables and potatoes into rounds with a mandoline slicer or knife, about 1/8-inch thick. Arrange root vegetables and potatoes in a greased shallow 2-quart round baking dish, placing each rounded side upright. Lightly season with salt and pepper. Pour cheese sauce over top.
5. Cover dish with greased aluminum foil. Bake for 50 minutes. Uncover; sprinkle with remaining brick. Bake for 15-20 minutes longer or until vegetables are tender and top is golden brown. Cover and let stand for 15 minutes before serving. Sprinkle with herbs.