Potato Rutabega Gratin

• 1 tbsp (15 ml) butter
• 1/2 cup (125 ml) chopped onions
• 1/2 tsp (2 ml) minced garlic
• 2 cups (475 ml) heavy cream
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) pepper
• 1/8 tsp (1 ml) grated nutmeg
• 1 lb (.5 kg). all-purpose or baking potatoes (russet), peeled and sliced 1/8" thick
• 2 cups (475 ml) grated Gruyere cheese
• 1 lb (.5 kg). rutabega, peeled and sliced 1/8" thick

1. Preheat oven to 375 degrees (200 C.).
2. Heat butter in a small pan.
3. Add onions and garlic and saute briefly to soften.
4. Combine the mixture with the cream, salt, pepper, and nutmeg.
5. Spread half the potatoes in an 11" x 7" baking pan.
6. Sprinkle with 1/2 cup (125 ml) of the cheese.
7. Spread on half the rutabega followed by another 1/2 cup (125 ml) of cheese.
8. Top with the remaining potatoes, another 1/2 cup (125 ml) of cheese and ending with the rest of the rutabega.
9. Pour the cream mixture over all and bake for 35 minutes.
10. Sprinkle on the remaining 1/2 cup (125 ml) of cheese and bake 10 minutes more, or until most of the cream is absorbed and the vegetables are tender.

butter, onions, garlic, heavy cream, salt, pepper, nutmeg, baking potatoes, gruyere cheese, rutabega

Taken from online-cookbook.com/goto/cook/rpage/000B87 (may not work)