Potato and Rutabaga Gratin
Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin. Slicing the root vegetables with a mandoline and cooking the ingredients on the stove top before baking results in an...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Peeler
- Grater
- Saucepan
- Baking dish
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Oven
Ingredients
- 4 tbsp. unsalted butter
- 2 tbsp. olive oil
- 4 cloves garlic, finely chopped
- 1 medium red onion, thinly sliced
- 1⁄4 cup flour
- 2 cups milk
- 1 cup heavy cream
- 1 lb. russet potatoes, peeled and very thinly sliced
- 1 lb. rutabagas, peeled and very thinly sliced
- 1 tbsp. minced thyme leaves
- 2 cups (about 4 oz.) grated Gruyére cheese
- osher salt and freshly ground black pepper, to taste
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