Photo: Iain Bagwell; Styling: Kay E. Clarke
Active Time
30 Mins
Total Time
1 Hour 40 Mins
Yield
Serves 8 (serving size: 1 cup)

Assemble layers of veggies and bubbly cheese a day ahead to save on Turkey Day prep.

How to Make It

Step 1

Preheat oven to 400°F. Toss together rutabaga, potatoes, parsnips, salt, and 3/4 cup of the cream in a large bowl. Spread one-third of the mixture evenly in a lightly greased 11- x 7-inch baking dish; top with 3/4 cup of the Gruyère. Layer one-third of the rutabaga mixture, 3/4 cup of the Gruyère, and remaining rutabaga mixture and 3/4 cup cream. Top with remaining 1/2 cup Gruyère.

Step 2

Cover loosely with aluminum foil. Bake in preheated oven 45 minutes. Uncover and bake until vegetables are tender and cheese is golden brown, 20 to 25 minutes. Transfer to a wire rack; cool 5 minutes.

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