Parsnip & Sweet Potato Gratin

Spice Profile: black garlic, black trumpet mushrooms, garlic, nutritional yeast, porcini mushrooms, onion

Grate 1 cup smoked gruyere or fontina cheese and set ½ cup aside for a later step. Grate ½ cup sharp cheddar and ½ cup parmesan and mix with the ½ cup gruyere. Wash & thinly slice 1 lb each parsnips & sweet potatoes, (roughly half of what’s in this week’s box). Oil the bottom of a 9x13 baking pan then layer the veggie slices & cheeses – you should get at least 3 layers – ending with a cheesy top.  In a saucepan add 1½ cups heavy cream, the full pack of Stock+Spice Mushroom Magic seasoning (2 tsps) & 1-2 tsp of salt (to your taste). Bring to a gentle simmer, stirring constantly for 5-ish minutes. Add remaining ½ cup gruyere cheese and stir until incorporated. Gently pour evenly over the veggies. Cook at 350 for 45-ish minutes, until golden brown on top.  Enjoy!