Rutabagas are the stars of this glorious root vegetable dish, mostly because we had so many in our CSA boxes that we had a few more to use up. But any combination of root veggies works wonderfully, just make sure you get everything sliced the same thickness for even cooking. A mandolin is your best friend for this kind of recipe.
4 tablespoons butter, divided plus more for baking dish
1½ cups Panko breadcrumbs
1½ cups grated Parmesan, divided
3 cups half and half
1 tablespoon Better Than Bouillon, dissolved in 1 cup water
2 garlic cloves, crushed and minced
6 sprigs thyme plus 1 tablespoon leaves
Salt and pepper
1½ pounds rutabaga, peeled, sliced 1/16" thick
1 pound red or gold beets, peeled, sliced 1/16" thick
1 pound turnips, peeled, sliced 1/16" thick
1 pound Yukon Gold potatoes, peeled, sliced 1/16" thick
1 pound carrots, peeled, sliced 1/16" thick
