Potato & Rutabaga Gratin with Blue Cheese

Ingredients

• 2 hearty sprigs fresh thyme
• Pinch freshly grated nutmeg
• Salt and freshly ground black pepper
• 4 oz. blue cheese, such as Maytag, Roquefort, or Bleu d’Auvergne, crumbled
• 1 bay leaf
• 3 Tbs. fresh breadcrumbs, toasted (see How to make fresh breadcrumbs for instructions)
• 2 cloves garlic, peeled and smashed
• + 4 more ingredients
• • 3 cups heavy cream
  • 3 Tbs. melted unsalted butter; more butter for the foil
  • 1 medium rutabaga (about 1-½ lb.), peeled, quartered, and very thinly sliced
  • 2 to 3 russet potatoes (about 1-½ lb.), peeled and very thinly sliced

Heat the oven to 375°F. Rinse a small saucepan in cold water (this will make the pan easier to clean later), add-the cream, garlic, bay leaf, thyme, and nutmeg. Bring to just below a simmer over medium heat, remove from the heat, cover, and set aside to infuse for about 30 min. Brush a large gra...

View full recipe at Fine Cooking