Root Vegetable Gratin

Directions

1. 1
   With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges.
2. 2
   In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander.
3. 3
   Drain rutabaga and pat dry between paper towels.
4. 4
   Peel turnips and cut into 1/8-inch-thick wedges.
5. 5
   Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander.
6. 6
   Drain turnips and pat dry between paper towels.
7. 7
   Peel parsnips and cut diagonally into 1/8-inch-thick slices.
8. 8
   Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander.
9. 9
   Drain parsnips and pat dry between paper towels.
10. 10
    In a bowl toss together vegetables.
11. 11
    Vegetables may be cooked 1 day ahead and chilled, covered.
12. 12
    Preheat oven to 350 F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.
13. 13
    In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyere, and salt and pepper to taste.
14. 14
    Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste.
15. 15
    Arrange remaining vegetables over cheese and pour cream and milk over vegetables.
16. 16
    Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes.
17. 17
    Uncover gratin and bake until bubbling and golden, about 40 minutes more.