2 med. baking potatoes (12 oz.)
3 med. sweet potatoes (16 oz.)
1 med. rutabaga (16 oz.)
1 med. celery root (12 oz.)
1 tbsp. fresh thyme leaves
1 tsp. freshly grated nutmeg
3/4 c. chicken stock
2 c. whipping cream

Peel root vegetables; slice 1/8 inch thick (should have about 11 cups total). Layer in a generously buttered 13 x 9 x 2 inch baking dish, sprinkling salt, pepper, thyme and nutmeg between layers.

Combine cream and stock; pour over vegetables. Cover with foil and bake in 350 degree oven for 1 hour. Remove foil. Bake, uncovered, 1 to 1 1/2 hours or until vegetables are tender and liquid is consistency of whipping cream, spooning cream mixture over vegetables occasionally. Makes 10-12 servings.