Rutabaga and Carrot Gratin |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A nice variation on the more traditional potato gratin. Ingredients:
1 1/2 lbs rutabagas, quartered and sliced very thin |
1 small carrot, sliced very thin |
1 shallot, sliced very thin |
1 teaspoon butter |
2/3 cup heavy cream |
1/3 cup whole milk |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 cup gruyere cheese |
Directions:
1. Preheat oven to 350°F.
2. By hand or using a food processor, slice rutabaga, carrot and shallot very thin (3mm). Set aside.
3. In a flame proof casserole, melt butter and add cream, milk, garlic and salt. Heat just until bubbling and remove from heat.
4. Layer sliced vegetables into cream mixture and press down to submerge.
5. Sprinkle cheese on top and bake for 45 minutes.
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