RUTABAGA GRATIN

SERVES 6

THIS IS ONE VEGETABLE that needs all the help it can get. I cut the rutabaga thin for a reason: It can be a tough customer and needs to cook until it’s completely soft. Since a shot of brandy along with a fair amount of cream and butter paired with garlic and shallots tastes so good with potatoes, turnips, and cauliflower, I use this same combination to tame rutabaga. But the key to this recipe is to enhance rutabaga’s mellow earthiness with the sweetness of dates. Dates make rutabaga lovable.

2 tablespoons butter

2 cloves garlic, minced

¼ cup minced shallots

¼ cup brandy

¼ cup white wine

2 cups heavy cream

4 Medjool dates, pitted and roughly chopped

Salt and pepper

1¼ pounds rutabaga, peeled and very thinly sliced

1 cup grated Parmigiano

Preheat the oven to 350°F with a rack in the center of the oven. Butter a medium baking dish with a tablespoon of the butter, scatter half the garlic on the bottom, and set aside.

Heat the remaining tablespoon of butter in a small saucepan over medium-low heat. Add the shallots and remaining garlic and stir until softened, about 3 minutes. Pour in the brandy and cook until the liquid has almost evaporated. Repeat with the wine. Take your time. This is where the special flavor is born! Add the cream and dates, season assertively with salt and pepper, and bring to a simmer.

Arrange half the rutabaga in the gratin dish, working in a circle and overlapping the edges. Be sure to cover the bottom well because it will cook down to form one thick layer. Sprinkle with half the cheese, then spoon on half the cream-date mixture. Layer on the remaining rutabaga, cheese, and cream-date mixture. Put the dish on a baking sheet (to catch any drips) and bake until the rutabaga is tender, about an hour. Increase the heat to 375°F and continue to bake until the gratin is bubbling and beautifully browned on top.