6 cups thinly sliced and evenly sized root vegetables (carrots, potatoes, turnips, parsnips, kohlrabi, beets, or daikon radishes)
1 teaspoon dried, crushed thyme
1 teaspoon dried, crushed rosemary
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup heavy cream
1/2 cup maple syrup
1/4 teaspoon ground nutmeg
a dash of cayenne pepper
1 cup finely grated Parmesan cheese
Preheat the oven to 400 degrees.
Cut the leek in half and rinse in between the leaves, as they tend to collect sand and dirt. Chop the leeks.
In a large bowl, toss together the leeks, thinly and evenly sliced vegetables, thyme, rosemary, salt, pepper and half the parmesan cheese. Transfer the seasoned vegetables in a 9 x 13 inch baking dish, or other baking dish where the vegetables create at least a 1-inch thick even layer.
In a small pot, heat the cream and maple syrup and stir in the spices.
Pour the liquid into the baking dish so that it comes about halfway up the vegetables.
Sprinkle the remaining parmesan cheese over the surface of the vegetables.
Cover the gratin with foil, and bake for 30 minutes on the middle rack. After 30 minutes, remove the foil and continue baking for about 30 minutes, until the top layer is browned.