Rainbow Root Vegetable 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 whisk in cream. Bring to a boil; 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. Season with salt and pepper. Add rosemary and sage. Let stand, covered, for 10 minutes. Remove and discard herbs.
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. Season with salt and pepper. Pour cheese sauce over vegetables.
5. Cover dish with greased aluminum foil. Bake for 50 minutes. Uncover; sprinkle with remaining brick. Bake for 15-20 minutes longer or until tender and top is golden brown. Cover and let stand for 15 minutes before serving. Sprinkle with herbs.