Rutabaga, Crème Fraîche & Havarti Torte

I've made this oddball dish with turnips for years, modifying it slightly as I go along. Now I make it with rutabagas, which are much larger and require less handling. It is a refined accompaniment that looks surprisingly like a cake. It is even better reheated the next day.

2 very large rutabagas
2 tablespoons unsalted butter, room temperature
1/2 cup crème fraîche
16 ounces sliced Havarti cheese with caraway

Trim the rutabagas and peel. Place in a large pot of salted boiling water. Boil 60 minutes, until just tender. Drain. When cool enough to handle, slice 1/4 inch thick. Pat dry with paper towels.

Preheat the oven to 400 degrees. Grease a 9-inch springform pan with the butter. Arrange a layer of overlapping rutabaga slices to cover the bottom of the pan. Top with one-third of the crème fraîche. Sprinkle with salt and pepper and add a layer of cheese. Make 2 more layers, ending with a layer of crème fraîche spread evenly on top, and then cheese. Place the pan on a rimmed baking sheet. Bake 45 minutes, until the cheese is golden brown. Let rest 10 minutes before releasing the side of the pan and cutting into wedges.

Serves 10 to 12