This is a great alternative to dairy-laden gratins. I use stock instead of the usual cream for the liquid. I like to use a little aged cheese, such as Gruyere or Parmesan, but this recipe is also great without. It was a huge hit with my family!
- 2 cups onions, sliced
- 2 sweet potatoes, peeled, sliced thinly (1/4 inch)
- 1 rutabaga, peeled and sliced thinly (1/4 inch)
- 2 cloves garlic, minced, plus one for seasoning
- 1 T thyme, crushed
- ½ cup white wine
- 2 cups Beef Bone Broth (or other stock), hot
- salt and pepper to taste
- 1 T olive oil
- 1 cup grated Gruyere or Parmesan cheese (optional)
Heat oven to 400 degrees.