Winter Root Vegetable Gratin

• 3 Tablespoons Unsalted Butter, Divided
• 1 whole Onion, Peeled And Diced
• 1/4 cups All-purpose Flour
• 1 cup Chicken Stock
• 1 cup Milk
• 4 ounces, weight Grated Gruyere Cheese
• 1 Tablespoon Fresh Thyme Leaves
• Salt And Pepper, to taste
• 1 whole Large Potato
• 1 whole Large Red Beet
• 1 whole Large Rutabaga

1. Preheat oven to 350u0b0F.
2. Melt 1 tablespoon butter in a pan. Add diced onion and saute for a few minutes until translucent. Add another tablespoon of butter to the pan and whisk in flour. Slowly whisk in stock and milk and continue cooking and stirring on medium heat until the mixture has thickened. Stir in cheese and thyme, and season to taste.
3. Use remaining tablespoon butter to coat gratin dish.
4. While sauce is cooking, peel potato, beet and rutabaga. Slice thinly, ideally with a mandoline. Layer sliced vegetables in gratin dish in whatever pattern you like. Pour finished sauce over top, letting it sink into the crevices and bake for 1 hour.
5. Makes 6-8 servings.

unsalted butter, onion, allpurpose, chicken, milk, gruyere cheese, thyme, salt, potato, red beet

Taken from tastykitchen.com/recipes/sidedishes/winter-root-vegetable-gratin/ (may not work)