Root Vegetable Gratin

1. 1

   With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges.

2. 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.

3. 3

   Drain rutabaga and pat dry between paper towels.

4. 4

   Peel turnips and cut into 1/8-inch-thick wedges.

5. 5

   Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander.

6. 6

   Drain turnips and pat dry between paper towels.

7. 7

   Peel parsnips and cut diagonally into 1/8-inch-thick slices.

8. 8

   Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander.

9. 9

   Drain parsnips and pat dry between paper towels.

10. 10

    In a bowl toss together vegetables.

11. 11

    Vegetables may be cooked 1 day ahead and chilled, covered.

12. 12

    Preheat oven to 350 F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.

13. 13

    In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyere, and salt and pepper to taste.

14. 14

    Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste.

15. 15

    Arrange remaining vegetables over cheese and pour cream and milk over vegetables.

16. 16

    Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes.

17. 17

    Uncover gratin and bake until bubbling and golden, about 40 minutes more.

* Per serving · 4 servings · Values may vary.