Rutabaga Leek Gratin
Preheat the oven to 180°C (approximately 350°F).
Peel the garlic and squeeze into the cream. Rinse the leek and cut into thin rings. Rinse, peel and slice the rutabagas and potatoes. Alternately layer the rutabagas, leek and potatoes in a baking dish. Mix the garlic cream, cheese, thyme and creme fraiche. Season with salt, pepper and nutmeg. Pour the sauce over the vegetables until the vegetables are barely covered.
Bake for about 40 minutes, until golden brown. Cover with aluminum foil to prevent excess browning. Remove from the oven and serve immediately.