Baked Rutabaga Gratin with Cream and Herbs

Bring warmth and comfort to your table with this Rutabaga Gratin, a creamy, golden, and savory side dish that’s a delicious twist on the classic potato gratin. Earthy rutabagas are layered with a rich cheese sauce and baked until tender and bubbling, creating a dish that feels both rustic and refined. It’s perfect for cozy family dinners, festive holiday spreads, or anytime you want a hearty vegetable dish that stands out.

Why You’ll Love This Recipe

• Creamy, cheesy, and irresistibly satisfying.
• A flavorful alternative to potato-based gratins.
• Perfect for holidays, potlucks, or Sunday dinners.
• Naturally gluten-free (when using cornstarch).
• Elegant enough for guests, simple enough for weekdays.

Ingredients

• 2 large rutabagas, peeled and thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 ½ cups milk
• ½ cup heavy cream
• 1 cup shredded Gruyère or sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg (optional)
• ½ cup breadcrumbs
• 1 tablespoon olive oil (for topping)
• 1 tablespoon chopped parsley, for garnish

Step-by-Step Instructions

1. Preheat Oven: Set oven to 375°F (190°C) and lightly grease a medium baking dish.
2. Prepare Rutabagas: Peel and thinly slice the rutabagas into ⅛-inch slices. Toss them with 1 tablespoon olive oil and a pinch of salt.
3. Make Cheese Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk and cream until thickened.
4. Add Cheese and Seasonings: Remove from heat and stir in Gruyère, Parmesan, salt, pepper, and nutmeg until smooth.
5. Assemble: Layer half the rutabaga slices in the prepared dish, pour over half of the cheese sauce, then repeat with remaining rutabagas and sauce.
6. Top and Bake: In a small bowl, mix breadcrumbs with olive oil and sprinkle over the top. Bake for 40–45 minutes until golden and bubbly.
7. Serve: Garnish with fresh parsley and let cool slightly before serving.

Tips & Variations

• Cheese Options: Swap Gruyère for aged cheddar, Swiss, or gouda.
• Flavor Boost: Add sautéed onions or garlic to the sauce for depth.
• Vegetarian Option: Use vegetable broth in place of cream for a lighter dish.
• Make Ahead: Assemble a day before and bake before serving.

Storage & Freezer Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes.
• Freeze: Wrap tightly and freeze for up to 2 months; thaw overnight before reheating.

Serving & Pairing Ideas

• Pair with roast chicken, beef, or fish for a balanced meal.
• Serve alongside a crisp green salad or roasted vegetables.
• Enjoy as a main dish with crusty bread for a cozy vegetarian dinner.

Frequently Asked Questions

What does rutabaga taste like?

Rutabaga has a mildly sweet, earthy flavor, similar to a mix between a turnip and a potato. When baked in a gratin, it becomes tender and rich, with a subtle sweetness that pairs beautifully with creamy cheese sauces.

Can I use other root vegetables?

Yes. You can mix rutabaga with parsnips, turnips, or potatoes for a more complex flavor. Each vegetable adds a unique texture and taste to the gratin.

How do I prevent the sauce from curdling?

Use gentle, medium heat when making the sauce and avoid overheating the milk and cream. Stir constantly until the cheese melts smoothly.

Can I make this dairy-free?

Absolutely. Substitute plant-based milk, vegan butter, and dairy-free cheese alternatives for a creamy, vegan-friendly version of this dish.

Ready to Make It?

This Rutabaga Gratin is creamy, comforting, and perfect for sharing. Save this recipe on Pinterest or print it out, it’s sure to become a go-to side dish for both weeknights and special occasions.

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• Potato Leek Soup – A velvety, classic soup that’s warming, simple, and full of flavor

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