Rutabaga and Potato Gratin

Rutabagas can be thinly sliced and layered with potatoes and sliced onions in a perked-up version of potatoes au gratin.  Butter a deep 3 quart casserole.  Layer thinly sliced potatoes, rutabagas and/or turnips in the bottom, season with salt and pepper.  Cover with a layer of onions, sprinkle with 1 Tbsp. flour, dot with 1-2 Tbsp. butter, and cover with a layer of cheese.  Repeat this layering 3 more times.  Heat about 1 qt milk to just below boiling and pour over layered vegetables to cover.  Cover and bake in a 350o oven for 45-60 minutes or until milk comes to a boil and bubbles.  Remove cover and bake for another 30-45 minutes, until root vegetables are tender and the top is browned.

Adapted from The Victory Garden Cookbook by Marian Morash.