2 lg. onions
5 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 c. milk
1/2 tsp. salt
Dash of ground nutmeg
3 med. size potatoes
4 med. size carrots
4 med. size parsnips
2 oz. Gruyere or Swiss cheese, shredded (1/2 c.)

About 2 hours before serving: Cut onions into 1/4 inch thick slices. In 10- inch skillet over medium heat, in butter cook onions until tender, about 15 minutes.

Meanwhile, in 1 quart saucepan over low heat, melt 3 tablespoons butter; stir in flour; cook 1 minute. Gradually stir in milk, salt and nutmeg; cook, stirring until sauce boils and thickens. Remove saucepan from heat.

Preheat oven to 375 degrees. Peel and slice potatoes, carrots and parsnips into 1/4 inch thick slices. Layer half of vegetables in shallow 2 quart casserole. Top with all the onions and half the cheese. Arrange remaining vegetables on top of cheese in concentric circles to form a pretty pattern. Pour sauce over vegetables and top with remaining cheese. Bake casserole, covered 1 hour. Uncover and bake 15 minutes longer or until vegetables are tender. Makes 6 accompaniment servings.