Root Vegetable Gratin Recipe

Recipe courtesy of Chef Robert Baker, Hubbard Park Lodge, Milwaukee, Wisconsin
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  • 1 1/2 pounds rutabaga, peeled & diced
  • 1 pound white turnips, peeled &wedged
  • 3/4 pound parsnips, peeled, julienned
  • 2 tablespoons all-purpose flour, divided
  • 1 1/4 cups grated Swiss cheese, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1 cup heavy (whipping) cream
  • 1 cup milk
  • Preheat oven to 350°F. Butter 13-inch x 9-inch baking dish, set aside.
  • Place diced rutabaga in large pot of boiling water; cook until crisp-tender, 8 to 12 minutes. Remove rutabaga and dry.
  • Add cut turnips and parsnips to boiling water; cook 4 to 7 minutes. Remove both vegetables; dry; and mix with rutabaga. (Vegetables can be cooked 1 day ahead, covered and refrigerated.)
  • Arrange half of vegetables in prepared baking dish and sprinkle with 1 tablespoon flour, 1/4 cup Swiss cheese, 1/4 teaspoon each salt and pepper. Top with remaining vegetables. Add remaining 1 tablespoon flour, 1/4 cup cheese, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Combine cream and milk; pour over vegetables. Sprinkle with remaining 3/4 cup cheese over vegetables.
  • Bake in middle of oven, covered for 30 minutes.
  • Uncover gratin and bake until bubbling and golden, about 30 minutes more. Let stand 10 minutes before serving.
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