Recipe: Root Vegetable Gratin - Marin Magazine

Ingredients

• 2 cups sour cream
• 1 large garlic clove, minced
• 2 teaspoons minced fresh sage leaves
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1-1/2 pounds medium Yukon Gold or red potatoes, unpeeled
• 1 large sweet potato, peeled, about 3/4 pound
• 1 medium rutabaga, peeled, about 3/4 pound
• 4 ounces Gruyère cheese, finely grated
• 1/3 cup heavy cream, or more as needed