Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons butter ((divided))
  • 1 shallot ((finely diced))
  • 2 cloves garlic ((minced))
  • 1 cup heavy cream
  • 1 tablespoon fresh thyme ((plus more for garnish))
  • salt ((to taste))
  • pepper ((to taste))
  • 2.5 pounds rutabaga ((trimmed, peeled and cut into 1/2-inch slices))
  • 1.5 cups gruyere cheese ((and/or cheddar, shredded))
  • 1/2 cup blanched almond flour

Instruction

  • Preheat oven to 400°F.
  • Melt 1 tablespoon of the butter over medium heat in a medium size skillet and add the shallot and garlic. Cook for 2-3 minutes, or until the shallot is softened.
  • Stir in the heavy whipping cream, thyme, salt and pepper and cook for 1-2 minutes until hot and bubbly.
  • Place a layer of rutabaga slices into the bottom of a medium size casserole dish. Pour half the hot cream mixture over the first layer of rutabaga. Top with 1/2 cup of the cheese.
  • Top with the remaining slices of rutabaga. Pour on the remaining cream and top with the remaining cheese.
  • Melt the remaining 1 tablespoon of butter and stir into the almond flour with a fork until it resembles crumbs. Spread the almond flour crumbs over the rutabaga.
  • Cover and bake for 1 hour, or until the rutabaga is fork-tender and the crumb topping is lightly browned. Remove the cover and place under the broiler for 1-2 minutes to brown the top even more, if desired.
  • Garnish with additional fresh thyme, if desired.