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

Description

While Rutabagas Taste And Behave A Lot Like Turnips, They’re Nuttier, Less Peppery, And Creamier, Which Is Why I Prefer Them In Gratins. The Easiest Way To Peel A Rutabaga— Especially A Waxed One—is With A Sharp Paring Knife. Use A Very Sharp Knife

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