Rutabaga and Potato Gratin
Rutabaga and Potato Gratin is a comforting, oven-baked casserole originating from Northern European and Scandinavian cuisine. It typically layers thinly sliced rutabaga and potatoes with cream, butter, garlic, and herbs like thyme, often topped with cheese for a golden crust. This hearty dish is a classic way to use root vegetables during colder months.
🍳 View the full Rutabaga and Potato Gratin recipe →
🍽️ Nutrition at a glance
This gratin is high in carbohydrates and fat, primarily from the starchy vegetables and rich dairy components like cream and cheese. A single serving provides a good amount of potassium, vitamin C from the rutabaga, and calcium, with a rough calorie estimate of 300-400 per generous portion.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4.5 g |
| Carbs | 25 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 350 mg |
| Potassium | 450 mg |
| Vitamin C | 25 mg |
| Vitamin A | 150 IU |
| Calcium | 120 mg |
| Iron | 1.2 mg |
| Vitamin B6 | 0.3 mg |
| Magnesium | 35 mg |
| Phosphorus | 100 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a prime example of 'root-to-table' cooking in regions with harsh winters, where rutabaga was a vital, affordable staple. Nutritionally, it's interesting because rutabaga adds a slightly sweeter, earthier flavor than potato alone while boosting the fiber and vitamin content of the classic potato gratin.
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AI estimate may be inaccurate · Terms