RUTABAGA GRATIN

Steps:

• 1. Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit til they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Season with s&p. Set aside 2. Make breadcrumbs: Pulse bread in food proessor until coursely chopped. 3. Assemble gratin: Preheat oven to 375. Cover bottom of 8 in round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season w\ s&p and some of the chopped herbs. Add another layer and season. Pour in about 1/2 of cashew cream - enough to cover both layers. Continue until baking dish is full. Pour in remaining cashew cream. Sprinkle with nutmeg. Toss breadcrumbs with oil and top gratin. 4. Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden. About 1 hour and 15 minutes.