Potato & Rutabage Gratin

• 4 Tbs unsalted butter
• 2 tbs olive oil
• 4 cloves garlic, finely chopped
• 1 med red onion, thinly sliced, roughly chop slices into quarters or eighths
• 1/4 cup flour
• 2 cups milk
• 1 cup heavy cream
• 1 1/2 lb russet potatoes, peeled & sliced thin
• 1 lb rutabaga, peeled & sliced thin
• 1 tbs rosemary leaves
• 2 cups (4 oz) grated Gruyere cheese
• salt & pepper

1. 1. Heat butter & oil in 6-qt sucepan over medium high.
2. 2. Add garlic and onion, cook until soft, stirring ofter, about 6 mins.
3. 3. Stir in flour and cook until smooth, about 1 min.
4. 4. Add milk and cream, and stir until smooth.
5. 5. Add potatoes, rutabagas, and 2 tsp rosemary. Bring to a boil, sirring ofter, until vegs are slightly tender and broken apart, about 5 min.
6. 6. Stir in half the cheese, add salt & pepper to taste.
7. 7. Transfer to buttered 9"x13" baking dish. Top with remaining cheese & rosemary.
8. 8. Place in center of 425 F overn and bake until golden brown & bubbling, about 25 mins.
9. 9. Garnish with sprig of rosemary and serve.

butter, olive oil, garlic, red onion, flour, milk, heavy cream, russet potatoes, thin, rosemary, gruyere cheese, salt

Taken from www.epicurious.com/recipes/member/views/potato-rutabage-gratin-50157151 (may not work)