Creamy Potato and Rutabaga Gratin with Gruyère and Herbs
Cheesy potato and rutabaga gratin with milk, thyme, and Gruyère. Lighter take on a holiday classic, ready in under an hour.
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Ingredients
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and sliced 1/8-inch thick
- 1 pound rutabaga, peeled and sliced 1/8-inch thick
- 4 thyme sprigs, 5-inch each, plus extra leaves for garnish
- 1 1/2 teaspoons kosher salt
- 1 teaspoon grated garlic
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon ground black pepper
- 2 1/2 cups whole milk, divided
- 3 tablespoons all-purpose flour
- 4 ounces Gruyère cheese, shredded and divided
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