Root Vegetable Gratin This is a hearty, delicious side dish that pairs well with any holiday feast or cozy dinner. 7 1/2-8 Cups 1/8-inch sliced root vegetables (mix and match): rutabaga, parsnip, turnip, Yukon gold potatoes (slice potatoes a bit thicker if using as they are softer and cook faster) 6 Cups water 1 Cup milk 1/3 Cup chicken broth (or 1/3 Cup water mixed with 1/4 tsp. CHICKEN, TURKEY or VEGETABLE SOUP BASE) 2 TB. all-purpose flour 1 tsp. KOSHER-STYLE FLAKE SALT 1/2 tsp. PENZEYS PEPPER 1 Cup shredded Gouda cheese (if you can't find Gouda, Swiss would work) 2 TB. butter 1/4 Cup panko (Japanese breadcrumbs) or other breadcrumbs

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