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Root Vegetable Gratin

Nutrition per serving    (USDA % daily values)
CAL
852
FAT
188%
CHOL
97%
SOD
52%

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Ingredients for 4 servings

Butter, for the baking dish

3 small (about 13 ounces) turnips, peeled, halved, and very thinly sliced

1/2 (about 11 ounces) celeriac, peeled, halved, and very thinly sliced

1/2 (about 1 pound) rutabaga, peeled, halved, and very thinly sliced

1 1/2 pounds waxy potatoes, peeled, halved, and very thinly sliced

1 scant cup heavy cream

6 tablespoons crème fraîche or sour cream

1 cup whole milk

1 1/2 cups (about 6 ounces) grated Gruyère or medium cheddar

Sea salt and freshly ground pepper, preferably white

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