Ingredients

The following ingredients have 12 Servings
  • 1-1/2 lb. red onions
  • 2 golden beets (about 10 oz.)
  • 2 turnips (about 10 oz.)
  • 1/2 lb. baking potatoes (about 2)
  • 1 sweet potato (1/2 lb.)
  • 1 pkg. (8 oz.) KRAFT Cheddar & Gouda Cheese Expertly Paired for Potatoes, divided
  • 1/4 cup KRAFT Grated Parmesan Cheese, divided
  • 1/3 cup milk
  • 1 Tbsp. chopped fresh parsley
  • 1 tsp. each garlic powder and onion powder

Instruction

  • Heat oven to 350°F.
  • Peel, then cut all vegetables into thin slices. Reserve half the vegetables for later use. Arrange remaining vegetables, with slices slightly overlapping and in alternating groups of 3 vegetable slices each, in concentric rows in 12-inch cast-iron skillet, starting at edge of skillet and covering bottom of half the skillet. Sprinkle half of <u>each</u> of the cheeses evenly over vegetables in skillet.
  • Repeat with rows of reserved vegetables to evenly cover bottom of skillet.
  • Mix milk, parsley, dry seasonings and remaining Parmesan until blended; drizzle over ingredients in skillet. Top with remaining shredded cheese; cover.
  • Bake 1 hour or until vegetables are tender, uncovering after 30 min.