Root Vegetable Gratin

• 1 1/2 pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note)
• Salt
• freshly ground pepper
• 1/2 teaspoon fresh thyme leaves
• 3/4 cup grated Gruyere cheese (3 ounces)
• 1 1/2 cups low-fat milk (1 or 2 percent)

1. Preheat the oven to 400 degrees.
2. Butter a 2-quart gratin or baking dish.
3. Place the sliced vegetables in a large bowl, and season generously with salt and pepper.
4. Add the thyme, and toss together.
5. Arrange the vegetables in the gratin dish.
6. Add the milk, season with more salt and pepper if you wish, and place in the oven on the middle rack.
7. Bake 45 minutes; every 15 minutes, press the vegetables down into the milk with the back of your spoon.
8. Add the cheese, and stir in carefully to incorporate.
9. Return to the oven, and bake another 30 to 45 minutes, stirring or pressing the vegetables down with the back of your spoon every 10 minutes until the gratin is nicely browned and most of the liquid is absorbed.
10. Remove from the heat and serve, or allow to settle and serve warm.
11. (You can make this several hours ahead of serving, and reheat in a medium oven.)

combination, salt, freshly ground pepper, thyme, gruyere cheese, lowfat milk

Taken from cooking.nytimes.com/recipes/1013440 (may not work)