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The Most Luscious Rutabaga Gratin Youll Ever Make – vegetarian recipe
Stav Kogan

The Most Luscious Rutabaga Gratin You'll Ever Make

This recipe transforms grated rutabaga and carrot into a luscious, decadent side dish. Sautéed until tender, then baked in a rich cream bath until bubbly, and finished with a golden, crunchy breadcrumb topping. It's comfort in a casserole dish and guaranteed to make a rutabaga lo
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 1 medium rutabaga, about 2 lbs / 900g (31.7 oz)
  • 1 large carrot
  • 3 tablespoons butter, about 45g (1.59 oz), divided
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup (240 ml) heavy cream
  • 1/4 cup (30 g / 1.06 oz) bread crumbs
  • for the Perfect Gratin
  • Make-Ahead Magic: Prepare this dish up to the point of adding the cream. Sauté the vegetables, place them in the baking dish, season, cover, and refrigerate for up to 24 hours. Bring to room temperature before adding the cream and topping, then bake as directed.
  • Cheesy Upgrade: For an even richer gratin, fold 1/2 cup (480 ml) of grated Gruyère, Parmesan, or sharp white cheddar cheese into the sautéed vegetable mixture before placing it in the baking dish.
  • Herbaceous Notes: A tablespoon of fresh thyme or finely chopped chives stirred in with the vegetables during the last minute of sautéing adds a wonderful layer of aromatic flavor.

Method
 

  1. Prep the Veggies: Preheat your oven to 375°F / 190°C. Lightly butter a medium shallow baking dish.
  2. Using a sharp vegetable peeler, peel the rutabaga and carrot.
  3. Grate them using the large holes of a box grater or the shredding disk of a food processor.
  4. Sauté the Base: In a large skillet, melt 2 tablespoons (30 ml / 1 fl oz) of the butter over medium-high heat.
  5. Add the grated rutabaga and carrot and sauté for 10 minutes, stirring frequently. The goal is to soften the vegetables, not to brown them.
  6. Assemble the Gratin: Transfer the sautéed vegetable mixture to your prepared baking dish and spread it into an even layer.
  7. Season generously with salt and freshly ground black pepper.
  8. Pour the heavy cream evenly over the top, ensuring as much of the mixture is coated as possible.
  9. Add Topping and Bake: Sprinkle the bread crumbs evenly over the cream-soaked vegetables.
  10. Cut the remaining 1 tablespoon (15 ml / 0.5 fl oz) of butter into small pieces and dot them over the top.
  11. Bake for 20 to 25 minutes, or until the cream is bubbling and thickened and the topping is golden brown and crisp.
  12. Let rest for a few minutes before serving hot.

Nutrition

Calories: 450kcalCarbohydrates: 28gProtein: 5gFat: 36g

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