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Layered Vegetable and Cheese Bake

1/4 cup (50 mL) butter
2 cloves Ontario Garlic, chopped
1 Ontario Onion, chopped
1/4 cup (50 mL) all-purpose flour
1 tsp (5 mL) dry mustard
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2 mL) salt
2 cups (500 mL) 10% Ontario Half-and-Half Cream
2 cups (500 mL) 1/4-inch (5 mm) sliced Ontario Sweet Potatoes
2 cups (500 mL) shredded Ontario Old Cheddar Cheese
2 cups (500 mL) 1/4-inch (5 mm) sliced, Ontario Parsnips
2 cups (500 mL) 1/4-inch (5 mm) peeled, sliced Ontario Butternut Squash
2 tbsp (25 mL) chopped fresh Ontario Parsley

In medium saucepan, over medium heat melt butter. Add garlic and onion; cook for 3 minutes. Stir in flour, dry mustard, thyme and salt; cook for 1 minute. Gradually whisk in cream until smooth. Bring to boil. Reduce heat to low and simmer until thickened, about 3 minutes, stirring frequently. Remove from heat.

In greased 8 cup (2 L) shallow baking dish; layer sweet potatoes; top with one-third of the cream sauce and one-third of the cheese. Top with parsnips; one-third of the sauce and one-third of the cheese. Top with squash and remaining sauce.

Cover tightly with foil. Bake in 375⁰F (190⁰C) oven for 30 minutes. Remove foil and bake for 30 to 40 minutes, adding the remaining cheese in the last 10 minutes, until golden and vegetables are tender. Let stand 10 minutes. Sprinkle with parsley; serve.