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1
With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges.
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2
In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander.
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3
Drain rutabaga and pat dry between paper towels.
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4
Peel turnips and cut into 1/8-inch-thick wedges.
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5
Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander.
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6
Drain turnips and pat dry between paper towels.
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7
Peel parsnips and cut diagonally into 1/8-inch-thick slices.
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8
Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander.
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9
Drain parsnips and pat dry between paper towels.
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10
In a bowl toss together vegetables.
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11
Vegetables may be cooked 1 day ahead and chilled, covered.
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12
Preheat oven to 350 F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.
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13
In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyere, and salt and pepper to taste.
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14
Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste.
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15
Arrange remaining vegetables over cheese and pour cream and milk over vegetables.
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16
Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes.
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17
Uncover gratin and bake until bubbling and golden, about 40 minutes more.
