3 tbsp butter
1 small white onion
8 slices bacon
1-2 tsp dried thyme
1 cup heavy whipping cream
3 cups chicken stock
1 cup grated smoked gouda
1 tsp salt
Ground pepper to taste
1 cup parmesan cheese (topping)
Preheat oven to 320 degrees.
Peel and slice onion and then place in a hot pan greased with butter. Cook over medium heat until fragrant for about 5 minutes while stirring. Slice the bacon and add to the pan with the onion. Add thyme and cook until bacon is lightly browned from all sides then remove from heat and set aside.
Peel and halve the rutabaga then cut thinly into pieces about 1/8 of an inch thick. (if you want to reduce baking time pre-cook the rutabaga by boiling it in water for about 10 minutes)
Begin the layering process. There will be 3 layers of rutabaga total. Place the first layer of slices into a large baking dish greased with butter. Top with half of the bacon/onion mix and then layer half of the cheese on top of that. Top that with another layer of rutabaga, bacon/onion, and cheese. Finally add the last layer of rutabagas.
In a bowl, combine cream, chicken stock, salt and pepper. Once combined pour over the layers of rutabaga until almost covered. If needed add more chicken stock then season with salt and pepper.
Cover with aluminum foil and place on a baking sheet then put it in the oven for 45 minutes to an hour. Pull from the oven and push down any rutabaga that is not covered by the liquid. Then put in the oven for another 45 minutes to an hour (depending on if you precooked the rutabaga or not) at 350 degrees. Check the rutabaga every 15 minutes with a spatula to see if it is tender yet. Once the rutabaga is tender remove it from the oven and set aside.
Turn oven up to 400 degrees.
Spread parmesan cheese over the dish and put it back in the oven for another 20-30 minutes or until the cheese is melted and the top is crispy and golden brown.
Serve with your favorite protein or add greens and eat the gratin as a stand alone meal!