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Rutabaga and Potato Gratin Recipe

French · Side dish · 80 min total

A creamy, cheesy gratin that combines earthy rutabaga with tender potatoes, baked until golden and bubbly. This comforting side dish is perfect for fall and winter meals.

Ingredients

• 1 lb rutabaga, peeled and thinly sliced
• 1 lb Yukon Gold potatoes, peeled and thinly sliced
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp freshly grated nutmeg
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 375°F (190°C). Butter a 2-quart baking dish.
2. In a small saucepan, combine heavy cream, garlic, thyme, salt, pepper, and nutmeg. Heat over medium heat until just simmering, then remove from heat.
3. Layer half of the rutabaga and potato slices in the prepared dish, overlapping slightly. Pour half of the cream mixture over the top. Sprinkle with half of the Gruyère and Parmesan.
4. Repeat with remaining vegetables, cream, and cheeses. Dot the top with butter pieces.
5. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes, or until top is golden brown and vegetables are tender when pierced with a knife.
6. Let rest for 10 minutes before serving.

Tips

• Use a mandoline for even, thin slices.
• For a lighter version, substitute half-and-half for heavy cream.
• Gratin can be assembled a day ahead and refrigerated; add 10 minutes to baking time.

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