After much agonizing, I’ve come to think of this dish as a naked gratin and close cousin to pommes Anna. I used a mixture of rutabaga, kohlrabi and sunchokes (also called Jerusalem artichokes) in lieu of potatoes, and it was out of this world. The sunchokes, especially, gave it an amazing nutty earthiness. If you can find a pound or so of those, I highly recommend using them. But go with whatever root veggies suit your fancy. One other embellishment I loved … smoked sea salt. Not necessary by any means, but fun if you want to give it a little something extra.