Vegetable Gratin

1. Peel the carrots, parsnips, and sweet potatoes. Slice the vegetables on speed 2 using the food processor fitted with the slicing disc.
2. Crumble the cheese on speed 1 using the food processor fitted with the stainless steel multi-purpose blade.
3. Spread 1/3 of the sliced vegetables in a baking dish. Place one-third of the Parmesan, the butter, and the thyme on top of the vegetables. Repeat this step twice.
4. Whisk together the cream, milk, egg, salt, and black pepper by hand. Pour the mixture over the gratin.
5. Cover the top of the baking dish with aluminum foil and bake for 60 minutes in an oven preheated to 180 °C.
6. Use the Pulse function on the food processor fitted with a stainless steel multi-purpose blade to finely crumble the bread.
7. Sprinkle the breadcrumbs over the gratin. Bake without the aluminum foil for another 20 minutes.