Root Vegetable Gratin

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• 1 1/2 cups crumbled feta, 1/2 cup shredded monterey jack cheese
• 2 tablespoons minced fresh onion
• 2 tablespoon prepared horseradish
• 3 garlic cloves, minced
• 4 cups (1/4-inch) sliced peeled Yukon gold potato
• Cooking spray
• 2 cups peeled shredded sunchokes or parsnips
• 2 1/2 cups shredded peeled celeriac (celery root)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup dry breadcrumbs
• 2 tablespoons butter, melted

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a bowl.

Arrange half of potato slices in a 13 x 9-inch baking dish coated with cooking spray, and sprinkle with 1/3 of cheese mixture. Arrange half of parsnip over cheese mixture. Spread half of celeriac over parsnip. Repeat layers, ending with celeriac. Sprinkle with salt and pepper. Pour broth over top.

Cover and bake at 350° for 45 minutes. Uncover; sprinkle with last of cheese mixture and breadcrumbs. Drizzle with butter. Bake an additional 20 minutes uncovered or until golden brown.