Potato-and-Rutabaga Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 large rutabaga |
4 medium-size red potatoes |
1/4 cup butter or margarine |
1/4 cup all-purpose flour |
2 cups whipping cream |
1 teaspoon salt |
1/4 teaspoon ground white pepper |
1/4 teaspoon ground red pepper |
dash of ground nutmeg |
1/2 cup grated parmesan cheese |
garnishes: fresh sage and rosemary sprigs |
Directions:
1. Peel, quarter, and thinly slice rutabaga. Peel and thinly slice potatoes; set aside.
2. Melt butter in a heavy saucepan over low heat, and add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add whipping cream, and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and next 3 ingredients. Set sauce aside.
3. Sprinkle Parmesan cheese in a 10-inch cast-iron skillet lined with parchment paper or aluminum foil, and arrange half of rutabaga slices over cheese. Layer with 3/4 cup sauce, potato slices, and 3/4 cup sauce. Arrange remaining rutabaga slices on top, and add remaining sauce. Cover skillet tightly with aluminum foil.
4. Bake at 400° for 1 hour; uncover and bake 20 more minutes. Let stand 15 minutes. Invert onto a serving platter, and garnish, if desired. To serve, cut into wedges.
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