Turnip, Potato, And Smoked Mackerel Gratin

• 2 cups heavy cream
• 2/3 cups whole milk
• 1 garlic clove, crushed and peeled
• 1 pound Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick rounds
• 1 pound rutabaga, peeled and sliced into 1/8-inch-thick rounds
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 freshly grated nutmeg
• 4 smoked mackerel fillets, broken into pieces

1. Arrange oven rack in middle position and preheat oven to 350u0b0F. Butter 9-inch-diameter pie plate.
2. In small heavy saucepan, combine cream, milk, and garlic. Bring to boil over moderately high heat, then remove from heat and set aside.
3. Layer 1/4 of potatoes in baking dish in concentric circles, overlapping slightly. Sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg, then pour 1/2 cup cream mixture over. Repeat process using rutabaga instead of potatoes to make second layer.
4. Scatter mackerel pieces over root vegetables and top with 1/2 cup cream mixture. Make another layer of rutabaga, then final layer of potatoes, topping final layer with remaining 2/3 cup cream mixture.
5. Bake until potatoes are tender when pierced with knife and top is golden, about 45 to 55 minutes. Let gratin stand 5 minutes before serving.

heavy cream, milk, garlic, potatoes, rounds, kosher salt, freshly ground black pepper, nutmeg, mackerel

Taken from www.epicurious.com/recipes/food/views/turnip-potato-and-smoked-mackerel-gratin-237879 (may not work)