Rutabaga pairs with potato for a new take on a popular side.
Its the perfectsidekickforham,lamb, roasted chickenyou name it.
As an added bonus, weve traded half of the potatoes for rutabaga.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
The result is a rich, cheesy, and creamycasserolethat you’re free to feel good about eating.
Bring to a simmer over medium, gently turning vegetables occasionally.
(Vegetables will not be submerged.)
Cover and reduce heat to low.
Whisk together flour and remaining 1/2 cup milk in a small bowl until smooth.
Stir flour mixture into simmering vegetable mixture.
Cook, stirring occasionally, until thickened, about 1 minute.
Remove from heat; discard thyme sprigs.
Spoon half of the vegetable mixture into a 10-inch broiler-safe cast-iron skillet or 2-quart baking dish.
Sprinkle with 1/2 cup of the cheese.
Top with remaining vegetable mixture, arranging potato and rutabaga slices as desired.
Sprinkle evenly with remaining 1/2 cup cheese.
Bake, uncovered, in preheated oven until mixture is bubbling around edges, 15 to 20 minutes.
Increase oven temperature to broil (keep gratin in oven).
Broil until golden brown, 1 to 2 minutes.
Remove gratin from oven, and let cool 10 minutes.
Sprinkle with thyme leaves, and serve warm.
