Ingredients

1 1/2 pounds rutabaga (about 1 small)

　　1 pound white turnips (about 5 medium)

　　3/4 pound parsnips (about 5 medium)

　　2 tablespoons all-purpose flour

　　1 1/4 cups grated Gruyère (about 5 ounces)

　　1 cup heavy cream

　　1 cup milk

　　

Step 1

With 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.

　　

Step 2

Peel 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.

　　

Step 3

Peel 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.

　　

Step 4

In a bowl toss together vegetables. Vegetables may be cooked 1 day ahead and chilled, covered.

　　

Step 5

Preheat oven to 350° F. and butter a 2-quart gratin dish, about 12 by 9 by 2 inches.

　　

Step 6

In 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.

　　

Step 7

Sprinkle remaining 3/4 cup cheese over vegetables and bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 40 minutes more.