Rutabaga Gratin
Rutabaga Gratin is a comforting, baked side dish originating from Northern European and North American home cooking, featuring thinly sliced rutabaga layered with cream, cheese, and sometimes a touch of garlic or nutmeg. It's a classic way to transform the humble root vegetable into a rich, savory gratin, often served alongside roasts or holiday meals. The dish highlights the natural sweetness of rutabaga when caramelized under a bubbly, golden-brown crust.
🍽️ Nutrition at a glance
This gratin is typically moderate to high in fat and carbohydrates, with a good amount of dietary fiber and essential vitamins like vitamin C and potassium from the rutabaga. A standard serving can range from 250 to 350 calories, depending on the amount of cream and cheese used.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 6.5 g |
| Carbs | 22 g |
| Fat | 12 g |
| Fiber | 3.8 g |
| Sugar | 7.2 g |
| Sodium | 380 mg |
| Vitamin C | 35 mg |
| Vitamin A | 120 mcg RAE |
| Calcium | 190 mg |
| Potassium | 480 mg |
| Phosphorus | 130 mg |
| Magnesium | 30 mg |
| Vitamin K | 12 mcg |
| Folate | 45 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Rutabaga, a cross between cabbage and turnip, was a crucial survival food in many Northern European cuisines during harsh winters, making this gratin a modern, indulgent twist on a historic staple. Nutritionally, it offers a lower-carb alternative to potato gratin while still providing a satisfying, creamy texture and a boost of antioxidants.
