Servings: six to eight.
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 or a mandoline to slice the rutabaga and potatoes.
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For the neatest servings, let the gratin sit for at least 10 min. before slicing.
I bought a rutabaga the other night, simply because I had never cooked one before. I have to say this is the best gratin I have ever made, thanks so much for the recipe.
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