Winter Root Vegetable Gratin

Preheat oven to 350ºF.

Melt 1 tablespoon butter in a pan. Add diced onion and saute for a few minutes until translucent. Add another tablespoon of butter to the pan and whisk in flour. Slowly whisk in stock and milk and continue cooking and stirring on medium heat until the mixture has thickened. Stir in cheese and thyme, and season to taste.

Use remaining tablespoon butter to coat gratin dish.

While sauce is cooking, peel potato, beet and rutabaga. Slice thinly, ideally with a mandoline. Layer sliced vegetables in gratin dish in whatever pattern you like. Pour finished sauce over top, letting it sink into the crevices and bake for 1 hour.

Makes 6–8 servings.