teaspoon grated nutmeg
oven to 375 degrees F.
inside of a large, oval gratin dish or square or rectangular
baking dish with butter. Crush the garlic clove into a fine
paste with the side of a chef's knife and combine it in a
saucepan with the milk and cream.
potatoes -- keep them under cold water if you're not using
them right away -- and slice them into three-sixteenth-inch-thick
rounds with a mandolin, vegetable slicer, or by hand.
rutabaga into rounds the same thickness as the potatoes. Cut
the rutabaga in half to make the slicing easier.
milk and cream mixture to a simmer.
the potato and rutabaga slices in alternating layers in the
gratin dish, sprinkling each layer with cheese, the milk and
cream mixture, salt, pepper, and nutmeg. You should end up
with 2 layers of potatoes and 2 layers of rutabaga. Save a
fourth of the grated cheese for sprinkling over the top of
1 hour to 1 hour and 15 minutes or until the top of the gratin
is golden brown and the vegetables are easily penetrated with
a paring knife.