Potato and Vegetable Gratin

Preheat the oven to 200°C/400°F.
Slice the potatoes, zucchini, turnips and sweet potatoes using a mandoline or a very sharp chef's knife, into ⅙ inch/ 0,5 cm thick slices. You can use peeled or unpeeled potatoes.
Place the slices in a single layer onto a 10 inch/26 cm baking dish layered with parchment paper. You might need 3 baking trays. Sprinkle with olive oil and season with paprika, 1 tsp salt, pepper, garlic powder and Italian seasoning. Slice into the oven and bake for 15 minutes.
To a large bowl, add cream, Parmesan and half of the Gruyère. Add nutmeg and the remaining salt, pepper, garlic powder and Italian seasoning. Stir to combine.
Grease a baking dish with butter and spread 3 tablespoons of the cheese mixture on the bottom of the dish. Pick up a handful of the pre-baked potato and vegetable slices, arrange the slices upright, tightly against each other. Pour the remaining cheese mixture over the potatoes.
Cover with aluminum foil and transfer to the oven. Bake for 20 minutes.
After this, remove the aluminum foil. Sprinkle with the remaining Gruyère. Return to the oven. Bake until deep golden brown and crispy on top, about 20 minutes. Remove from oven, let rest for 5-10 minutes, serve. Enjoy!