Cook the Issue 2010: Rutabaga Gratin with Prosciutto and Cheddar

Do you know how recipe reviews will sometimes state "Oh, I made this for some people who hate <ingredient> and they just looooved it"?  Well, I did this to myself with this recipe-- I have never particularly liked rutabaga, but this gratin is delicious.  The nutty flavors of the cheese and topping really accentuated the rutabaga's "better nature" and of course, all that cream did not hurt at all.  My only caution is that I found the rutabaga did not soften up much in the baking-- so the slices should be nicely tender after that first boil-- but not so much that they fall apart.  Note that this recipe is one of the "online extras" from Issue 107-- but well worth looking up.