Potato & Rutabaga Gratin with Blue Cheese

Potato & Rutabaga Gratin with Blue Cheese
Photo by Amy Albert


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

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


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