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Rutabaga Gratin

Rutabaga Gratin


Rutabaga is one of those vegetables that I know exists and I have nothing against it but I tend to just pass it by all the time in the grocery store. This weekend I noticed some at the grocery store and I decided that it was past time to do something with it. The first thing that came to mind was a cheesy gratin and I figured that the rutabaga would work just like a potato in a gratin. I started by peeling the rutabaga and slicing it thinly using a mandolin. From there I briefly boiled the rutabaga slices to ensure that they would be nice and tender when they finally came out of the oven. I decided to go with a cream based gratin this time rather than a bechamel based one and I jazzed it up a bit with some garlic and thyme. After the sauce was made, it was as easy as assembling the gratin and baking it. By the time the gratin came out of the oven it was perfectly golden brown and covered in ooey gooey, creamy, melted cheesy goodness! I thoroughly enjoyed the rutabaga gratin and now that I have reacquainted myself with rutabaga I am looking forward to doing more with it!

Rutabaga Gratin

(makes 4+ servings)
Printable Recipe

Ingredients:
2 pounds rutabaga (peeled, sliced thinly)
1 cup heavy cream
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
salt and pepper to taste
2 cups gruyere (grated)

Directions:
1. Heat the sliced rutabaga in boiling water for 3 minutes and set aside.
2. Bring the cream, garlic, thyme, salt and pepper to a boil, reduce the heat and simmer for 3 minutes and then remove from the heat.
3. Pour a bit of the cream into the bottom of a casserole dish.
4. Place a layer of rutabaga on top, followed by some cream and some cheese. Continue to layer ending with a layer of cheese.
5. Bake in a preheated 350F oven until bubbling on the sides and golden brown on top, about 30-40 minutes.

Similar Recipes:
Potato au Gratin
Pancetta and Porcini Potato Gratin
Onion Gratin
Roasted Brussels Sprouts Gratin
Spaghetti Squash and Chard Gratin
Brussels Sprouts Gratin
Fennel Gratin

31 comments:

Daniel said...

Kevin, this look absolutely delicious.

Katerina said...

This looks So delicious, I havent tried rutabagas yet either. Must try this, how can you go wrong with all that cream and cheese?

maybelle's mom said...

frankly, i might eat my show when covered with cheese and cream.

Lisa said...

Looks and sounds divine. I remember eating rutabaga as a kid and really need to reaquaint myself with it as well. :O)

Gloria said...

Kevin I love rutabaga, mmm and this look awesome and tasty! gloria

For the Love of Food said...

Mmm, this looks so tasty! I've never tried rutabaga, but this makes me want to give it a try!

Kathleen said...

Hmmm. Never would have thought about making this before I saw this post. It looks super yummy!

Dailychef said...

looks awesome... but when i hear Rutabaga, it sounds almost like a mythical vegetable, something I've heard about but never seen or had

Rachael said...

This looks so wonderful- some serious comfort food!

The Local Cook said...

Will definitely have to try this! I have a ton of rutabaga from my winter CSA.

Nina Timm said...

I have never heard of or seen this veggies, but man that gratin looks scrumptious!!!

Rosa's Yummy Yums said...

I love root vegetable gratins! This one looks scrumptious!

Cheers,

Rosa

The Duo Dishes said...

How interesting you work with rutabagas right after a friend suggested we try them. They are a mystery veggie, but it must be time to try them.

Bridgett said...

This looks incredible and a perfect way to try out a new veg.

Toni said...

Wild, Kevin - I just made potato gratin for the first time! I'd bet it would be interesting to intersperse potatoes and rutabagas. I wouldn't have thought of that without this post.

Lisa said...

This is something that is pretty common here in the supermarkets in winter. But I've never tried making a gratin with it. I'll have to give this a go once they are in season. Thanks for experimenting with it!

katiez said...

I love rutabaga, although it's hard to find here. I never thought of a gratin. When I do find it I usually do it with bacon and onions.

Joanne said...

I have heard really good things about rutabaga but still haven't tried it yet. I definitely need to just do it! This gratin sounds excellent actually.

Spiralstyle said...

Love rutabagas, so earthy, and your recipe looks like divine comfort food.

Rambling Tart said...

Wow, wow - I LOVE this idea! :-) I've never done anything with rutabagas but roast them. I will have to try this post haste. :-)

Jenn@slim-shoppin said...

I hate to admit it Kevin, but I had to do Google Images to see what a rutabaga even looked like! I have probably passed it a hundred times at the store and never even noticed it!

I'm adding this to my list of foods I've never tried to make it this year, it sounds really good!

Pam said...

I never buy them either! Must give them another chance.

Darius T. Williams said...

Hell, you could probably cook shoe laces the way you did that rutabaga and I'm sure they'd come out just fine. Looks good my man!

HollowPeas said...

Kevin-

I didn't think I had ever had rutabaga until my aunt made mashed potatos with rutabaga for christmas this year. They were some of the BEST mashed potatoes I have ever had. This has definiely turned me on to this strange veggie, and this gratin looks fantastic. This is going on my list of things to make! Thanks for sharing!!

-Hollow Peas

insizlane said...

I love rutabaga! It's also very nice mashed with a bit of butter, milk, and nutmeg--that's the "neeps" of the "neeps and tatties" traditionally served with haggis in scotland (the "tatties" are mashed potatoes!). That's a dish I'll be making to celebrate robert burns day on january 25th!

Barbara said...

Hi there! I came across your page on TasteSpotting. I have never had rutabaga before and was feeling adventurous so I tried your recipe, and you know what, it turned out great! We had it as a sidedish with some leftover meatloaf, it was a winning combination. Thanks for the inspiration!

Jeanne said...

Oh, that looks spectacularly cheesy... Btw, for those of you who are mystified by the rutabaga, it's also called a swede in some countries.

Anonymous said...

Rutabaga is a large turnip, correct? There were no rutabagas at my market, so I bought some turnips and used those instead. Just put it in the oven. :)

Mary
Warwick, RI US

Kevin said...

Mary: According to wikipedia a rutabaga is a cross between the cabbage and the turnip. A turnip gratin is also on my list to try. How did yours turn out?

Jess said...

We call it Swede in the UK. They are lovely mashed with carrots.

Biryani Recipe said...

Definitely Delicious Recipe. This is very good for parties too. thanks.

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