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.