4 Tbsp unsalted butter
2 Tbsp olive oil
4 cloves Veggie Box Garlic, finely chopped
1 Veggie Box Onion, thinly sliced
1/4 cup flour
2 cups milk
1 cup heavy cream
2/3 Veggie Box potatoes (about 1lb), peeled and very thinly sliced
Veggie Box rutabaga, peeled and very thinly sliced
1 Tbsp minced thyme leaves
2 cups (about 4 oz.) grated Gruyére cheese
Salt and pepper, to taste

4 Tbsp unsalted butter 2 Tbsp olive oil 4 cloves Veggie Box Garlic, finely chopped 1 Veggie Box Onion, thinly sliced 1/4 cup flour 2 cup s milk 1 cup heavy cream 2/3 Veggie Box potatoes (about 1lb), peeled and very thinly sliced 1 Tbsp minced thyme leaves 2 cup s (about 4 oz.) grated Gruyére cheese

Heat oven to 425°. Heat butter and oil in a 6-qt. saucepan over medium-high heat; add garlic and onion, and cook, stirring often, until soft, about 6 minutes. Stir in flour, and cook until smooth, about 1 minute. Add milk and cream, and stir until smooth. Add potatoes, rutabagas, and 2 tsp. thyme, and bring mixture to a boil; cook, stirring often, until vegetables are slightly tender and broken apart, about 5 minutes. Stir in half the cheese and salt and pepper, and then transfer to a 9″ × 13″ baking dish; top with remaining cheese and bake until golden brown and bubbling, about 25 minutes. Sprinkle with remaining thyme before serving.