Rutabaga Gratin

The poor, lowly rutabaga. Wrapped in wax and adorned with a cheap price tag, it just looks like it wouldn't be very good. Looks can be deceiving. It actually has a nice oniony taste and loves a little roasting. This gratin has quickly become one of our favorites.

No worries if you can't find rutabagas in your market. Turnips work just as well.

Rutabaga Gratin

1-2 rutabagas, peeled and diced into roughly 1/4 inch cubes (To peel, cut the rutabaga into eighths with a big knife and then slice the skin off with a small one)
1 yellow onion, roughly chopped
3 tablespoons all-purpose flour
2 tablespoons butter
about two cups of milk
8 oz sharp cheddar cheese, grated
breadcrumbs (if you don't have breadcrumbs, put some crackers in a plastic bag and give it a whack with something)
canola oil (or any neutral oil)

1. Turn your oven on to 375.
2. Put the rutabagas in a sheet pan (you want them to be in a single layer, but a little overlapping works well). Toss with oil and salt.
3. Roast for about 30 minutes, tossing them every so often to ensure they cook evenly. You want them tender. Some browning is ok, actually preferable.
4. Put a saucepan on medium heat, and when it warms up, add the oil, onions and a pinch of salt.  Cook until they begin to brown.
6. Add the butter and wait until it has melted.
7. Add the flour and cook for a minute or two, stirring.
8. Add two cups of milk and stir to thicken.
9. When it has thickened, remove from the heat and add most of the cheese, reserving some for the topping. Mix through.
10. Taste and adjust seasoning. You might need to add a bit more milk. You don't want the sauce to look like it is on the verge of solidifying.
11. Combine the roasted rutabaga with the sauce, and pour into a casserole dish that can accommodate everything comfortably. Top with extra cheese and breadcrumbs.
12. Bake at 375 for about 20 minutes until the crumbs are browning and the sauce is bubbling. Depending on your oven, you may need to tent it at about the halfway point with aluminum foil to prevent it from burning on top.
13. Serve with the bread of your choice.