- 6 tablespoon butter
- 1 1/2 pound rutabaga
- 6 clove garlic
- 6 clove sea salt and white pepper
- 1/4 teaspoon nutmeg
- 1 1/2 cup heavy cream
- 1/2 cup milk
- 3/4 cup white cheddar cheeser
Preheat your oven to 375F.
Butter a 9-inch round gratin dish with 1 tablespoon of the butter.
Peel the rutabaga, cut in half, and thinly slice on a mandoline or with a very sharp knife.
Cut the remaining 5 tablespoons butter into small chunks.
Layer the rutabaga, sliced garlic, and butter chunks in the gratin dish, seasoning each layer with salt, pepper, and nutmeg.
Pour the heavy cream and milk over the vegetables.
Tuck the remaining 4 garlic cloves into the gratin.
Sprinkle the cheddar over the top.
(The gratin can be assembled ahead and refrigerated until ready to bake; remove from the refrigerator while you preheat the oven.)
Place the gratin dish on a baking sheet to catch any spills.
Bake for 30 minutes Prep: 15 minutes - Cook: 30 minutes