Tender Butternut Rutabaga Gratin
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4.9
21 reviews
Excellent
Tender Butternut Rutabaga Gratin
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This cheesy baked rutabaga and butternut squash casserole is a delicious vegetable gratin that can be served as a side dish or vegetarian main course. This simple veggie bake is layered with sweet and savory flavors you'll love.
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Ingredients
FOR THE MELTED FENNEL AND LEEKS:
- 2 leek white and pale green parts only
- 1 bulb fennel cored and thinly sliced
- 2 teaspoons olive oil
- 2 teaspoons butter
- 2 teaspoons fresh thyme minced
- ¼ teaspoon kosher salt
- 1 pinch black pepper
FOR THE BECHAMEL:
- 3 tablespoons butter
- 3 tablespoons flour
- ¾ teaspoon dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper or regular black pepper
- 3 cups warm milk
FOR THE GRATIN:
- 1 small butternut squash peeled, seeded and thinly sliced
- 1 small rutabaga peeled and thinly sliced
- melted fennel and leeks from above
- bechamel from above
- 2 cups blend of grated cheese such as gruyere, comte, emmenthaler, mozzarella, monterey jack
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Instructions
PREHEAT THE OVEN:
- Arrange the oven rack in the center of the oven and Preheat the oven to 375° F.
FOR THE MELTED FENNEL AND LEEKS:
- Trim the leeks of the root and tough green ends. Cut the leeks into 1/4" thick rounds and transfer to a medium bowl filled with cool water. Separate the leek rings and swish with the water to remove any grit or debris. Transfer to a salad spinner to dry the leeks.
- Heat the olive oil and butter over medium heat and add the leeks and fennel, salt, pepper and thyme.
- Stir to combine, cover with a tight fitting lid and reduce the heat to medium low, cooking until the vegetables are very soft, tender and translucent, about 10-12 minutes. Do not brown the vegetables. Set aside.
FOR THE BECHAMEL:
- In a large saucepan, melt the butter over medium high heat. Sprinkle in the flour, mustard powder, garlic powder, kosher salt and pepper. Whisk to combine, so that there's no my dry floury bits.
- Add warm milk a little at a time, stirring constantly. It will be a little clumpy at first, but as you continue to stir (or whisk), the clumpier bits will melt into the sauce. Stir constantly and bring the sauce to a boil for one minute or until the bechamel sauce thickens. Set aside.
ASSEMBLE THE GRATIN:
- Spray a 2 quart casserole dish with vegetable spray. Spoon about 1/4 to 1/3 cup of bechamel sauce into the casserole and spread across the bottom.
- Layer the bottom with about 1/3 of the slices of rutabaga and butternut squash, alternating between the two to get a good blend.
- Top with 1/3 of the melted leeks, 1/3 of the bechamel and 1/3 of the cheese mixture.
- Continue layering the casserole like this, ending with bechamel and cheese. Cut a piece of tin foil to cover the dish and spray with vegetable spray. Cover the casserole tightly with the foil (vegetable spray side down) and bake for one hour. (The vegetable spray will prevent the cheese and topping from sticking to the foil.
- REDUCE THE OVEN TEMPERATURE TO 350° F.
- Remove the foil and continue to bake for 30 minutes or until the vegetables are tender and yield when poked with a sharp knife.
- Remove the gratin from the oven and let cool for 10 minutes before serving.
- Note: Rutabaga and butternut squash contain more liquids than you might think and will leak into the casserole. It doesn't hurt anything, but if it bothers you, just tilt the casserole and spoon out the excess liquid (or use a turkey baster to suck it up). I soaked up about 1/3 cup of liquid from mine.
Nutrition Information
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Calories
334kcal
(17%)
Carbohydrates
25g
(8%)
Protein
15g
(30%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
441mg
(18%)
Potassium
723mg
(21%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
11024IU
(220%)
Vitamin C
33mg
(37%)
Calcium
525mg
(53%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 441mg | 18% |
| Potassium | 723mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 11024IU | 220% |
| Vitamin C | 33mg | 37% |
| Calcium | 525mg | 53% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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