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Potato Rutabaga Gratin
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Serves/Makes:10 or more

  • 1 tbsp (15 ml) butter
  • 1/2 cup (125 ml) chopped onions
  • 1/2 tsp (2 ml) minced garlic
  • 2 cups (475 ml) heavy cream
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) pepper
  • 1/8 tsp (1 ml) grated nutmeg
  • 1 lb (.5 kg). all-purpose or baking potatoes (russet), peeled and sliced 1/8" thick
  • 2 cups (475 ml) grated Gruyere cheese
  • 1 lb (.5 kg). rutabaga, peeled and sliced 1/8" thick
  • Preheat oven to 375 degrees (200 C.).
  • Heat butter in a small pan.
  • Add onions and garlic and saute briefly to soften.
  • Combine the mixture with the cream, salt, pepper, and nutmeg.
  • Spread half the potatoes in an 11" x 7" baking pan.
  • Sprinkle with 1/2 cup (125 ml) of the cheese.
  • Spread on half the rutabaga followed by another 1/2 cup (125 ml) of cheese.
  • Top with the remaining potatoes, another 1/2 cup (125 ml) of cheese and ending with the rest of the rutabaga.
  • Pour the cream mixture over all and bake for 35 minutes.
  • Sprinkle on the remaining 1/2 cup (125 ml) of cheese and bake 10 minutes more, or until most of the cream is absorbed and the vegetables are tender.
"Rich with cream and gooey with cheese, this goes well with the likes of grilled meat or fish, steak and eggs and sausages." The recipe comes from a great cookbook, The Frog Commissary Cookbook, published by Doubleday and Company, Inc., 1985. I know it's a sacrilege but I have used lowfat evaporated milk in place of the cream and it still turns out great without being sinful. I also use about 1/2 as much rutabega to potato when I'm feeling like a little less pungent flavors. It's delicious either way. For the group at Debbie's going away luncheon: I doubled this recipe and used 2 c. heavy cream and 2 c. 1/2 & 1/2.

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