2 large russet potatoes (about 1 1/2 pounds), peeled
1 large golden beet (about 1 pound), peeled
1 large fennel bulb (about 12 ounces), trimmed
2 large parsnips (about 10 ounces), peeled
2 teaspoons kosher salt
1 1/2 cups heavy cream
1 1/2 cups shredded Parmesan cheese (6 ounces)
Freshly ground black pepper
1. Preheat the oven to 400 degrees F. Lightly grease a 13- x 9-inch baking dish. Using a mandoline or sharp knife, cut the potatoes, beet, fennel and parsnips into 1/8-inch-thick slices. Toss together the vegetable slices, salt, and 3/4 cup of the cream in a large bowl.
2. Spread half of the mixture evenly in the prepared baking dish. Top with 1 cup of the Parmesan. Top evenly with the remaining vegetable mixture. Pour the remaining 3/4 cup cream over the vegetables, and top with the remaining 1/2 cup Parmesan. Cover loosely with aluminum foil. Bake for 1 hour and 10 minutes.
3. Uncover and bake until the vegetables are tender and the cheese is golden brown, another 20 to 25 minutes. Transfer to a wire rack; cool for 15 minutes before serving with some black pepper ground over the top.
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