Autumn Vegetables Au Gratin

Yields1 Serving

8 cups diced root veggies ( I like carrots, beets, sweet potatoes, parsnips, and green cabbage)

3 tablespoons butter

3/4 cup cream

1.5 cup shredded Cheddar cheese

1.5 cup soft bread crumbs

Place veggies in a large saucepan or Dutch oven along with 3 T butter and sauté for about 15 minutes or until vegetables are crisp-tender.

Mix in bread crumbs, cream, and cheese. Add any spices you might like - salt, pepper, nutmeg. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly around the edges.

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Autumn Vegetables Au Gratin