This is a main side dish that easily compliments prime rib or turkey; rutabaga’s earthy flavor, French onion pizzazz, caramelized onion, dots of cream and melted, browned Gruyere over stale baguette slices. Other root vegetables could easily be substituted…you make the call. <br /> <br />Anyway, the rutabaga from our garden harvest coupled with French onion soup flavors, a favorite of mine, is what inspired this recipe; it is always enjoyed by all. <br /> <br />*This recipe was a Whole Foods Market Au Gratin contest winner back when Food52 was connected with them. <br />

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