Potato Gratin with Parsnip and Rutabaga

A luxurious potato dish, if there ever was one. Potato gratin is a good side order with almost all meat, poultry and game dishes. The addition of rutabaga, parsnips (and possibly some sweet potato) adds sweetness and flavor. If you do not have the time for this slow cooking method, you can bake the gratin on a higher temperature -- say 350 degrees (175C) all the way - and use your fork to test for doneness.

INGREDIENTS:

Number of servings

Servings: 6

List of ingredients

2 ½ pounds potatoes, different varieties, cut into ⅓ inch (⅔ cm) slices

1 pound parsnips, cut into ¼ inch (½ cm) slices

1 pound rutabaga or sweet potato, cut into ¼ inch (½ cm) slices

2 bay leaves, cut in 4

2-3 cloves garlic, cut in two lengthwise

½ teaspoon freshly ground nutmeg

1 cup (2 ½ dl) heavy cream

2 cups (5 dl) whole milk

½ pound grated Jarlsberg cheese

PREPARATION:

• Preheat oven to 300 degrees.

• Add the potatoes, parsnip and rutabaga to an oven proof dish. Mix the vegetables. Place the garlic and bay leaves in between.

• In a bowl or glass, combine milk and cream. Season with nutmeg and salt and pepper to taste. Mix in half the cheese and pour the mixture over the potatoes.

• Bake in the oven for 1 hour. Sprinkle with the rest of the cheese, turn the heat up to 350 degrees and bake for 15-20 more minutes, until the cheese is nice and brown.