Rutabaga Au Gratin
Rutabaga Au Gratin
(yields 3-4 servings)
1 cup parmesan cheese
1 cup cheddar cheese
1 tbsp. herbs (parsley, sage, rosemary, thyme, oregano), chopped
2 cups cream
1/2 tbsp. garlic
1/2 tbsp. Butter
salt, to taste
pepper, to taste
Wash rutabagas, then peel. With a mandolin, thinly slice each rutabaga. If larger, you may have to cut in half. Chop herbs and mix together. Grate cheese and mix together. Start a small pot with cream and garlic. Heat up slowly to infuse the garlic flavor, but not to a boil. Set aside.
Preheat the oven to 375°F. Using a long container with edges at least 2 in. tall, start the layering process of the au gratin. Start with a layer of rutabaga, cheese, herbs, a small amount of garlic cream, salt and pepper then repeat the layers until you have used up all rutabaga. Press down each layer as well with your hands. Tightly wrap the container with plastic wrap then foil and bake for about 30 minutes.
Remove the plastic/foil wrapping and bake for an additional 30 minutes until golden brown. Should be able to insert a pick or knife to go through easily.
Tip: chop off each end of the rutabaga before slicing for a nice, flat surface.
Recipe courtesy of Brian Crow