Root Vegetable Gratin Recipe
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Recipe courtesy of Chef Robert Baker, Hubbard Park Lodge, Milwaukee, Wisconsin
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1 1/2 pounds rutabaga, peeled & diced
1 pound white turnips, peeled &wedged
3/4 pound parsnips, peeled, julienned
2 tablespoons all-purpose flour, divided
1 1/4 cups grated Swiss cheese, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 cup heavy (whipping) cream
1 cup milk
Preheat oven to 350°F. Butter 13-inch x 9-inch baking dish, set aside.
Place diced rutabaga in large pot of boiling water; cook until crisp-tender, 8 to 12 minutes. Remove rutabaga and dry.
Add cut turnips and parsnips to boiling water; cook 4 to 7 minutes. Remove both vegetables; dry; and mix with rutabaga. (Vegetables can be cooked 1 day ahead, covered and refrigerated.)
Arrange half of vegetables in prepared baking dish and sprinkle with 1 tablespoon flour, 1/4 cup Swiss cheese, 1/4 teaspoon each salt and pepper. Top with remaining vegetables. Add remaining 1 tablespoon flour, 1/4 cup cheese, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Combine cream and milk; pour over vegetables. Sprinkle with remaining 3/4 cup cheese over vegetables.
Bake in middle of oven, covered for 30 minutes.
Uncover gratin and bake until bubbling and golden, about 30 minutes more. Let stand 10 minutes before serving.
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