Ingredients
4 tbsp butter
2 tbsp olive oil
4 cloves garlic, chopped
1 medium red onion, thinly sliced
1/4 cup flour
2 cups milk
1 cup heavy cream
1 lb russet potatos, peeled and very thinly sliced
1 lb rutabagas, peeled and very thinly sliced
1 tbsp minced thyme
2 cups grated Gruyere
S&P to taste
Preparation
Heat oven to 425. Heat butter and oil in a 6 qt saucepan over med-high heat; add garlic and onion, and cook, stirring often, until soft, approx 6 minutes. Stir in flour and cook until smooth, about 1 min. Add milk and cream and stir until smooth. Add potatos, rutabagas and thyme and bring to a boil; cook, stirring often, until veggies are slighly tender and broken apart, about 5 min. Stir in half the cheese and salt / pepper and transfer to a buttered 9x13 baking dish;top with remaining cheese and bake until golden brown and bubbling, about 25 mins. Sprinkle w/ thyme b/f serving.
