Rutabaga Gratin With Fennel And Leeks Recipe

Remove green tops and damaged outer leaves from fennel bulb and slice on mandoline to achieve thickness of ~1/8". Repeat for leeks. Allow slices to sit in a bowl of water 5-10 minutes to ensure there is no sand stuck in them. Strain and allow to drain on paper towels.

Peel and clean rutabagas and slice on mandoline to achieve thickness of ~1/8".

Heat about 1 tbsp butter in a large, heavy skillet over medium heat until butter melts. Add fennel and leeks and stir to coat. Reduce heat to low and cook until fennel and leeks are caramalized, stirring occassionally. Salt and pepper lightly to taste. Preheat oven to 375 degrees.

In a medium saucepan, gently heat cream, sprig of thyme, wine, and roasted garlic mash over low heat for 10 minutes, stirring occassionally. Do not scald. Strain cream mixture through a fine mesh strainer and discard solids.

Butter a 9x9" casserole or similarly sized oval dish on its bottom and sides.

Layer 1/3 of sliced rutabaga in the bottom of the baking dish, overlapping slightly. Season lightly with salt and pepper.

Spread half of caramalized fennel and leek mixture over rutabaga slices in an even layer. Dot with 1 tbsp butter and sprinkle with 1 tsp chopped fresh thyme. Pour half of the cream mixture over layer.

Repeat layers, using the remaining fennel and leek mixture. Top with another overlapping layer of sliced rutabagas.

Dot top layer with another tbsp butter and sprinkle with the last tsp of chopped thyme. Cover with grated manchego and pour remaining cream mixture over casserole. The liquid should just barely cover the top layer of rutabaga slices.

Bake, uncovered, 45-60 minutes or until top is golden to dark brown and rutabagas are easily pierced with a fork.