Potato and Rutabaga Gratin A creamy, cheesy gratin combining tender potatoes and earthy rutabaga, baked to golden perfection! 🥔🧀 Ingredients: 2 large russet potatoes, peeled and thinly sliced 2 medium rutabagas, peeled and thinly sliced 1 tablespoon unsalted butter 2 cloves garlic, minced 2 cups heavy cream 1 cup whole milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 cups Gruyère cheese, grated 1/2 cup Parmesan cheese, grated Fresh thyme sprigs for garnish (optional) Directions: Preheat the Oven: Preheat your oven to 375°F (190°C). Butter a 9x13-inch baking dish and set it aside. Prepare the Vegetables: Slice the potatoes and rutabagas thinly, about 1/8-inch thick, using a sharp knife or mandolin. Make the Cream Sauce: In a medium saucepan, melt butter over medium heat. Add garlic and sauté for about 1 minute, or until fragrant. Add the heavy cream, milk, salt, pepper, and nutmeg. Stir to combine and bring to a simmer. Reduce the heat and cook for 2-3 minutes, allowing the flavors to meld. Layer the Gratin: Arrange a layer of potatoes and rutabagas in the bottom of the prepared baking dish. Pour a bit of the cream sauce over the top and sprinkle with a little of the Gruyère and Parmesan cheese. Repeat layering the vegetables, sauce, and cheeses until all ingredients are used, finishing with a layer of cheese on top. Bake the Gratin: Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the vegetables are tender when pierced with a fork.