Recipe - Root Vegetable Gratin Dauphinoise

1 One half pound Parsnips
1 One half pound Carrots
1 One half pound Rutabagas
2 One half cup Whipping cream
1 cup Chicken stock or canned
broth
4 Garlic cloves; minced
1 teaspoon Minced fresh thyme or 1/4
teaspoon dried; crumbled
Three fourths cup Crumbled Gorgonzola or other
blue cheese; (about 3
ounces)

Preheat oven to 425F. Butter 9x13x2inch baking dish.

Peel parsnips and carrots and cut into 1/4inchthick slices. Peel
rutabagas, cut in half, then cut into 1/4inchthick halfrounds. Bring
cream, stock, garlic and thyme to boil in large saucepan. Add rutabagas,
cover and simmer 10 minutes. Add carrots and parsnips to rutabagas and
simmer 5 minutes longer. Season generously with salt and pepper.

Transfer vegetables and cream mixture to prepared dish. Bakes uncovered
until vegetables are tender and liquid thickens, about 35 minutes. Sprinkle
cheese over and bake 10 minutes longer. Cool 15 minutes before serving.
(Can be prepared 1 day ahead. Cover and refrigerate. Reheat in covered dish
in 350F. oven about 20 minutes.)

Serves 10.

Bon Appetit December 1992

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