Rutabaga Au Gratin

Ingredients:

• 1 ¼ cups heavy cream
• 2 garlic cloves, peeled
• 3 sprigs thyme
• 1 Tablespoon unsalted butter, for the baking dish
• 2 pounds rutabaga, peeled and sliced on the mandoline into 1/8-inch-thick half-moons
• Fine sea salt and freshly ground white pepper
• 1 cup grated Gruyere cheese (about 4 ounces)

Directions:

Preheat the Oven to 400 degrees

In a medium saucepot, combine the cream, garlic, and thyme and bring to a simmer. Remove from the heat and let sit for 10 minutes, then strain and discard solids.

Butter a 9 X 13-inch baking dish, cover the bottom of the dish with a layer of rutabaga, season with salt and white pepper, and repeat until the baking dish has been filled. Pour the warm cream over the rutabaga and top with the Gruyere.

Place the baking dish on a baking sheet, transfer to the over, and bake until the cheese is browned and the cream is bubbling, about 45 minutes. Remove from the oven and use a paring knife to pierce the gratin – there should be a little resistance. Let rest for 30 minutes, the slice and serve.