Autumn Vegetables Au Gratin

• 3 cups diced rutabagas
• 3 cups diced peeled potatoes
• 2 cups sliced carrots
• 6 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 cup milk
• 3/4 cup shredded cheddar cheese, divided
• 1 cup soft bread crumbs

1. Place rutabagas in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add potatoes. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add carrots. bring to a boil. Reduce heat; cover and simmer 15 minutes longer or until vegetables are crisp-tender. Drain, reserving 1 cup liquid.
2. In a large saucepan, melt 3 tablespoons butter. Stir in flour, salt, pepper and nutmeg until smooth. Add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in 1/4 cup cheese until melted. Add vegetables; toss to coat.
3. Transfer to a greased 2-qt. baking dish. Melt the remaining butter in a small skillet. Add bread crumbs; cook and stir for 3-4 minutes or until lightly browned. Sprinkle over vegetables; top with the remaining cheese. Bake, uncovered, at 350u0b0 for 25-30 minutes or until bubbly around the edges.

diced rutabagas, potatoes, carrots, butter, flour, salt, pepper, ground nutmeg, milk, cheddar cheese, bread crumbs

Taken from www.tasteofhome.com/recipes/autumn-vegetables-au-gratin/ (may not work)