Root Vegetable Gratin

• 1 1/2 pounds rutabaga (about 1 small)rutabaga
• 1 pound white turnips (about 5 medium)turnip
• 3/4 pound parsnips (about 5 medium)parsnip
• 2 tablespoons all-purpose flourflour
• 1 1/4 cups grated Gruyère (about 5 ounces)
• 1 cup heavy creamheavy-cream
• 1 cup milkmilk

1. 01With a sharp knife peel rutabaga and cut into 1/8-inch-thick wedges. In a large saucepan of boiling salted water cook rutabaga until crisp-tender, 6 to 8 minutes, and transfer with a slotted spoon to a colander. Drain rutabaga and pat dry between paper towels.
2. 02Peel turnips and cut into 1/8-inch-thick wedges. Cook turnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels.
3. 03Peel parsnips and cut diagonally into 1/8-inch-thick slices. Cook parsnips in boiling salted water until crisp-tender, 3 to 4 minutes, and transfer with slotted spoon to colander. Drain parsnips and pat dry between paper towels.
4. 04In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered.
5. 05Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.
6. 06In gratin dish arrange one third vegetables and sprinkle with 1 tablespoon flour, 1/4 cup Gruyère, and salt and pepper to taste. Top cheese with half of remaining vegetables, remaining tablespoon flour, 1/4 cup cheese, and salt and pepper to taste. Arrange remaining vegetables over cheese and pour cream and milk over vegetables.

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