How To Make Rutabaga Gratin
For gratin dishes, potatoes are more commonly used but for this unique recipe, we substituted with rutabaga for a different kind of flavor.
Serves:
Ingredients
- 4lbsrutabagacubed
- ½cuponionchopped
- 3tbspbutter
- 3tbspflour
- ½tspthyme
- 2cupsmilk
- 1cupsharp cheddar cheeseshredded
- ½cupgruyere cheeseshredded
Instructions
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Preheat oven to 375 degrees F.
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Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10 to 15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well.
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Meanwhile, cook onion in butter on medium-low heat until translucent, about 5 minutes. Add flour and thyme, cook 2 to 3 minutes.
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Add milk a little bit at a time stirring until smooth after each addition. It will seem thick at first but will smooth out with each addition.
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Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste.
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Toss sauce with rutabaga and transfer to a 2-quart baking dish. Bake uncovered for 35 to 40 minutes or until lightly browned.
Nutrition
- Calories: 925.91kcal
- Fat: 59.23g
- Saturated Fat: 34.55g
- Trans Fat: 0.49g
- Monounsaturated Fat: 17.36g
- Polyunsaturated Fat: 3.29g
- Carbohydrates: 48.86g
- Fiber: 9.89g
- Sugar: 24.93g
- Protein: 52.73g
- Cholesterol: 191.04mg
- Sodium: 1162.75mg
- Calcium: 1747.29mg
- Potassium: 1397.66mg
- Iron: 2.14mg
- Vitamin A: 503.46µg
- Vitamin C: 88.72mg
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