Root Vegetable Gratin

• 1 1/2 pounds rutabaga (about 1 small)
• 1 pound white turnips (about 5 medium)
• 3/4 pound parsnips (about 5 medium)
• 2 tablespoons all-purpose flour
• 1 1/4 cups grated Gruyere (about 5 ounces)
• 1 cup heavy cream
• 1 cup milk

1. With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges.
2. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander.
3. Drain rutabaga and pat dry between paper towels.
4. Peel turnips and cut into 1/8-inch-thick wedges.
5. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander.
6. Drain turnips and pat dry between paper towels.
7. Peel parsnips and cut diagonally into 1/8-inch-thick slices.
8. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander.
9. Drain parsnips and pat dry between paper towels.
10. In a bowl toss together vegetables.
11. Vegetables may be cooked 1 day ahead and chilled, covered.
12. Preheat oven to 350 F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.
13. In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyere, and salt and pepper to taste.
14. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste.
15. Arrange remaining vegetables over cheese and pour cream and milk over vegetables.
16. Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes.
17. Uncover gratin and bake until bubbling and golden, about 40 minutes more.

white turnips, parsnips, flour, gruyere, heavy cream, milk

Taken from www.epicurious.com/recipes/food/views/root-vegetable-gratin-13424 (may not work)