Autumn Root Vegetable Gratin

INGREDIENTS

1 1/2 cups

whole milk

1 clove

garlic, smashed

2 tbsp

olive oil

1 1/2 lb

butternut squash, peeled and very thinly sliced

1 lb

yukon gold potatoes, peeled and very thinly sliced

1/2 lb

rutabaga, peeled and very thinly sliced

salt and black pepper,

1/4 tsp

fresh thyme leaves

1 tbsp

minced sage

2 cups

grated Gruyere

1 cup

grated parmesan cheese