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Set circulator to 182°F (83°C).
Whisk together the heavy cream, Parmesan, Gruyère, and garlic, and set aside.
Next, peel and cut all the root vegetables into thin round slices.
Place each vegetable, by type, into seven separate sous vide pouches, laying them evenly and as flat as possible in a single layer.
Add a ½ teaspoon of salt and a pinch of pepper to each pouch and evenly divide the cream-and-cheese mix in each bag. Seal. Cook in water bath for two hours.
Once finished, set aside to cool for 15 minutes.
Preheat the oven to 400°F.
In a lightly greased casserole dish or baking pan, spoon a small amount of the heavy cream mixture into the pan, then a layer of root vegetables.
Repeat the layers as desired and finish with extra cheese on top, to taste.
Cover with aluminum foil and bake for 20 minutes.
Remove the foil and cook uncovered for an additional 15 minutes or until the top is golden brown.
Allow to cool for seven minutes.
Garnish with chopped parsley and freshly cracked pepper.