Wednesday, January 1, 2014

Rutabaga (and Potato) Gratin

Gratin's are flexible. Mix potatoes and rutabaga. Use a different cheese. Add fresh/dried herbs. Just make sure to keep it moist by adding extra milk if needed.

2 pounds rutabaga (peeled, sliced thinly)
1 cup heavy cream (whole milk)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
salt and pepper to taste
2 cups gruyere (grated)

1. Heat the sliced rutabaga in boiling water for 3 minutes and set aside.
2. Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the heat and simmer for 3 minutes and then remove from the heat.
3. Pour a bit of the cream into the bottom of a casserole dish.
4. Place a layer of rutabaga on top, followed by some cream and some cheese. Continue to layer ending with a layer of cheese.
5. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 30-40 minutes.

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