Instructions
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Preheat oven to 160°C. Peel swedes and turnips, slice 1mm thick (a mandolin is best for this) and keep in separate piles.
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Brush a 2L capacity shallow oven dish with melted butter.
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Bring the cream, garlic, nutmeg and bay leaf to simmer in a small saucepan and set aside to infuse for 10 minutes.
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Add gruyere and season with salt & pepper.
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Working with a pile at a time, place vegetable slices in the cream mix, ensuring each slice is well coated and place in a vertical pile in the dish.
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Repeat with each pile, alternating between swedes and turnips to ensure the colours remain distinct.
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The vegetables should fill the dish snugly in a single layer.
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Pour over any remaining cream mixture, cover with a layer of baking paper followed by a foil layer.
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Bake for 1½ hours or until tender**, increase oven to 180°C, remove foil and bake for a further 30 minutes or until golden.
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. If garnishing, toss herbs in the oil and place on top of the bake for the final six minutes to crisp up.
