Rutabaga and Turnip Gratin

This was an easy and delicious dish - it reheats well so you can make well before dinner and then reheat for about 15 minutes at 400.  From Miller Union restaurant in Atlanta.

Serves 6

1 medium rutabaga (about 3/4 lb), peeled and sliced thin
1 medium purple turnip (about 3/4 lb), peeled and sliced thin
2 tbsp unsalted butter, diced into small cubes
2 tsp fresh thyme
2 cups homemade bread crumbs, seasoned with salt and pepper
1 cup chicken or veggie broth
1 cup heavy cream

Pre-heat oven to 450

Arrange thin layer of rutabagas in greased 8x8 dish (or equivalent).  Sprinkle layer with kosher salt, fresh ground pepper, and a little bit of thyme, then dot with tiny butter cubes.  Top with thin layer of turnips, season in the same manner and dot with butter cubes.  Repeat until turnips and rutabagas are gone.  Top with breadcrumbs and then pour broth and cream over breadcrumbs.  Press down on crumbs lightly to absorb the liquids.

Bake for 35 minutes until breadcrumbs are golden brown, and veggies are tender (test with small paring knife).  Allow to rest for 20 minutes before serving.