Ingredients

The following ingredients have 6 Servings
  • 1 cup whole milk
  • 1/4 cup mascarpone
  • 1 tablespoon unsalted butter
  • 1 to 2 medium rutabaga (cubed 1/2 inch dice or small wedges (about 4 cups))
  • 1/2 cup uncooked millet
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 cup low-sodium vegetable broth
  • 1 cup shredded gruyere (divided)
  • Fresh parsley (for topping)
  • Fresh chives (for topping)

Instruction

  • In a small bowl, whisk together milk and mascarpone. Melt butter in Crock-Pot® slow cooker. Add rutabaga, millet, salt, pepper, thyme, and garlic powder.
  • Pour in milk and mascarpone mixture along with the vegetable broth. Add 1/2 cup of shredded gruyere. Mix well and cover. Set Crock-Pot® slow cooker to cook on high for 4 hours or low to cook for 6 hours.
  • With 30 minutes remaining, sprinkle remaining gruyere on top of gratin. Cover and let finish cooking. Serve with fresh chopped parsley and chives.