1. Preheat oven to 200°C (400°F). Place the grill to the middle position.
2. Peel the sweet potato, celery root, and rutabaga. Cut the vegetables in half and make thin slices. Finely chop the chives. Grate the cheese.
3. In a medium pot over no heat, whisk the milk, flour, nutmeg and salt together. Pepper generously.
4. Bring to a boil over medium heat, stirring regularly. When it starts to boil, reduce heat to low. Simmer 2 or 3 minutes, stirring, until the sauce thickens. Remove from heat.
5. In a square 20-cm (8-inch) pan, pour half of the sauce. Spread the veggies in rows, alternating between the sweet potato, celery root and rutabaga.
6. Pour the remaining sauce over the vegetables. Sprinkle the cheese, panko and chives over top. Cook in the oven 45 minutes to 1 hour, or until the vegetables are tender.
7. Let sit for a few minutes before serving.

This recipe is best prepared at the last minute.

Chef’s secret

There are so many firm Québec cheeses to choose from: the classic Oka, a Fin Renard or Seigneur de Tilly from Fromagerie Bergeron, aged cheddars from Fromagerie Perron… Use what you have on hand, or change it up for a unique gratin every time!