Rutabaga Gratin

The photo doesn't do it justice, I swear.  Very creamy and rich with lots of layers!  Tasted just as good as scalloped potatoes!

INGREDIENTS
-2 large rutabagas, peeled, halved, and mandolined
-1/2 leek, chopped
-2 garlic cloves, minced
-1 pint organic heavy whipping cream
-1c vegetable stock
-3c grated smoked gouda
-salt and pepper
-1T butter


DIRECTIONS
-Butter 2 casserole dishes, or one large baking pan
-Brown leek and garlic in half T butter in a medium-sized pot
-Add cream and stock to the pot, slowly bring to a simmer, whisking at simmer for 2 minutes
-Wisk in 1/2c of cheese
-Add salt and pepper to cream mixture
-Ladle just enough of the cream mixture to cover the bottom(s) of the baking pan(s)

-Layer rutabaga on top and add a little more cream between each layer
-At the middle layer, add some extra salt and 1/2c of cheese on the cream mixture
-After the top layer, sprinkle the remaining 2 cups of cheese

-Bake at 350 for about 30 minutes
-To brown top, bake 10-15 more minutes at 375 until vigorously bubbling and browned
-Allow to cool 10 minutes and serve warm