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Published daily in Bend, Oregon, by Western Communications, Inc. Copyright 2007.
By The Washington Post / The Bulletin
February 3, 2009
Chef David Scribner likes the extra body and flavor that rutabaga, celeriac and butternut squash bring to this potato gratin.
The starch in the Yukon Gold potatoes melds with the cream to give a sense of cheesy goodness.
When called for, use a mandoline or very sharp knife to cut the vegetables....
