Recipe: How to make a root vegetable au gratin
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Rather than using cream, i like to use a thin béchamel sauce, with a bit of garlic added once the sauce is cooked. I also find that a crust of stale bread crumbs, olive oil and a sharp cheese (ideally well aged parmesan) really ups the umami flavour. Be careful with vegetarians though as good parmesan is often made with pig rennet.
Also, I know they are far from a trendy vegetable but the bitter-sweet character of turnip works really well with this sort of dish.
kitcar2000 10 months ago