Root Vegetable Gratin

Name: Root Vegetable Gratin
Ingredients: Time: 1 hour 30 minutes Yield: Serves four; 1 1/2 pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note); Salt; freshly ground pepper; 1/2 teaspoon fresh thyme leaves; 3/4 cup grated Gruyère cheese (3 ounces); 1 1/2 cups low-fat milk (1 or 2 percent)

Root Vegetable Gratin was pinched from <a href="http://cooking.nytimes.com/recipes/1013440-root-vegetable-gratin" target="_blank">cooking.nytimes.com.</a>

"Use turnips, rutabagas, kohlrabi or a mix of these vegetables in this delicate winter gratin. Featured in: Winter Root Vegetables...."

INGREDIENTS

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Time: 1 hour 30 minutes Yield: Serves four

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1 1/2 pounds turnips, kohlrabi, rutabaga, large parsnips or a combination, peeled and sliced thin (see note)

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Salt

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freshly ground pepper

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1/2 teaspoon fresh thyme leaves

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3/4 cup grated Gruyère cheese (3 ounces)

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1 1/2 cups low-fat milk (1 or 2 percent)

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