Rutabaga Gratin
User Reviews
5
Rutabaga Gratin
Description
The recipe begins by peeling and cubing rutabaga, then boiling it just until tender but not soft, preserving firmness for baking. Meanwhile, onions are cooked in butter until translucent, then thickened with flour and infused with dried thyme. Milk is gradually added to create a smooth, thick sauce which is enriched with sharp cheddar and gruyere cheese melted in. Seasoning with salt and pepper completes the sauce.
The sauce is mixed with drained rutabaga cubes before being transferred to a baking dish. Baking uncovered at moderate heat browns the surface while melding flavors. The gratin has a creamy, cheesy texture contrasting with the firm vegetables.
This gratin works well as a hearty vegetable side, offering a twist on traditional potato gratins with a less starchy, slightly sweet root vegetable base. It can accompany meats or be part of a vegetarian meal.
Ingredients
- 3 ½ to 4 pounds rutabaga cubed
- ½ cup onion chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon thyme dried leaves
- 2 cups milk
- 1 cup cheddar cheese shredded sharp
- ½ cup gruyere cheese shredded
Instructions
- Preheat oven to 375°F.
- Peel and cube rutabaga. Place in a pot of cold water and bring to a boil. Simmer 10-15 minutes or just until tender. Do not overcook, they will cook more in the oven. Drain well.
- Meanwhile, cook onion in butter on medium low heat until translucent, about 5 minutes. Add flour and thyme, cook 2-3 minutes.
- 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. Cook over medium heat until thick and bubbly. Remove from heat and stir in cheeses until melted. Season with salt & pepper to taste.
- Toss sauce with rutabaga and transfer to a 2QT baking dish. Bake uncovered for 35-40 minutes or until lightly browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322 | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 271mg | 11% |
| Potassium | 979mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 67mg | 74% |
| Calcium | 465mg | 47% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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