Ingredients

4 Tbs unsalted butter

2 tbs olive oil

4 cloves garlic, finely chopped

1 med red onion, thinly sliced, roughly chop slices into quarters or eighths

1/4 cup flour

2 cups milk

1 cup heavy cream

1 1/2 lb russet potatoes, peeled & sliced thin

1 lb rutabaga, peeled & sliced thin

1 tbs rosemary leaves

2 cups (4 oz) grated Gruyere cheese

salt & pepper

Preparation

  1. Heat butter & oil in 6-qt sucepan over medium high.
  2. Add garlic and onion, cook until soft, stirring ofter, about 6 mins.
  3. Stir in flour and cook until smooth, about 1 min.
  4. Add milk and cream, and stir until smooth.
  5. Add potatoes, rutabagas, and 2 tsp rosemary. Bring to a boil, sirring ofter, until vegs are slightly tender and broken apart, about 5 min.
  6. Stir in half the cheese, add salt & pepper to taste.
  7. Transfer to buttered 9"x13" baking dish. Top with remaining cheese & rosemary.
  8. Place in center of 425 F overn and bake until golden brown & bubbling, about 25 mins.
  9. Garnish with sprig of rosemary and serve.