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.