Adapted from a recipe in the November 2011 issue of Saveur magazine. Potatoes and rutabagas are a great combination.
Ingredients:
4 tbsp. unsalted butter 2 tbsp. olive oil 4 cloves garlic, finely chopped 1 medium red onion, thinly sliced ¼ cup flour 2 cups milk 1 cup heavy cream 1 pound russet potatoes, peeled and very thinly sliced 1 pound rutabagas, peeled and very thinly sliced 1 tbsp. minced thyme leaves 2 cups (about 4 oz.) grated Gruyére cheese Kosher salt and freshly ground black pepper, to taste
Preparation:
Heat oven to 425°. Lightly butter a 9-by-13-inch baking dish.
Heat butter and oil in a large saucepan over medium-high heat; add garlic and onion, and cook, stirring often, until soft, about 6 minutes. Stir in flour, and cook until smooth, about 1 minute. Add milk and cream, and stir until smooth. Add potatoes, rutabagas, and 2 tsp. thyme, and bring mixture to a boil; cook, stirring often, until vegetables are slightly tender and broken apart, about 5 minutes. Stir in half the cheese and salt and pepper, and then transfer to prepared baking dish; top with remaining cheese and bake until golden brown and bubbling, about 25 minutes. Sprinkle with remaining thyme before serving.