Potato-And-Rutabaga Gratin

• 1 large rutabaga
• 4 medium-size red potatoes
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 cups whipping cream
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground red pepper
• Dash of ground nutmeg
• 1/2 cup grated Parmesan cheese
• Garnishes: fresh sage and rosemary sprigs

1. Peel, quarter, and thinly slice rutabaga. Peel and thinly slice potatoes; set aside.
2. Melt butter in a heavy saucepan over low heat, and add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add whipping cream, and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt and next 3 ingredients. Set sauce aside.
3. Sprinkle Parmesan cheese in a 10-inch cast-iron skillet lined with parchment paper or aluminum foil, and arrange half of rutabaga slices over cheese. Layer with 3/4 cup sauce, potato slices, and 3/4 cup sauce. Arrange remaining rutabaga slices on top, and add remaining sauce. Cover skillet tightly with aluminum foil.
4. Bake at 400u0b0 for 1 hour; uncover and bake 20 more minutes. Let stand 15 minutes. Invert onto a serving platter, and garnish, if desired. To serve, cut into wedges.

rutabaga, red potatoes, butter, allpurpose, whipping cream, salt, ground white pepper, ground red pepper, ground nutmeg, parmesan cheese, rosemary sprigs

Taken from www.myrecipes.com/recipe/potato-and-rutabaga-gratin (may not work)