Ingredients Jump to Instructions ↓

  1. 1 Rutabagas - peeled, and (small)

  2. 2 Turnips - peeled, and (medium)

  3. 3 Parsnips - peeled, and (medium)

  4. Cut into 1/8" slices

  5. 1 1/2 tablespoons 22ml Flour

  6. 1 cup 146g / 5.1oz Grated Gruyre cheese

  7. 1 1/4 cups 296ml Heavy cream

  8. 1/2 teaspoon 2 1/2ml Ground nutmeg

  9. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. In salted water, boil rutabagas for six to eight minutes, and turnips and parsnips for three to four minutes or until tender. Dry well.

  2. In a large bowl, toss together vegetable slices. Arrange a layer of vegetables on the bottom of a buttered 6- by 9-inch baking dish. Sprinkle some flour, then cheese, then salt and pepper over vegetables. Repeat to make a second layer. Layer additional vegetables on the final layer, then pour cream and nutmeg over vegetables.

  3. Sprinkle more cheese over vegetables. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover and bake for 40 minutes more until golden and bubbly. Let stand for five to ten minutes before serving.

  4. Serves 4.


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