This creamy rutabaga gratin is a warm, satisfying side dish made for cool-weather meals, holiday dinners, and cozy Sunday suppers. Rutabaga, sometimes called yellow turnip or Swede, has a lightly sweet, earthy flavor that becomes tender and mellow when cooked. In this recipe, the diced rutabaga is combined with a smooth cheddar cheese sauce, topped with buttery bread crumbs, and baked until bubbling and golden.
If you are looking for a comforting alternative to potatoes, this baked rutabaga gratin is a wonderful choice. It pairs beautifully with hearty main dishes such as ham, roast beef, corned beef, turkey, or meatloaf. The recipe is simple enough for a family dinner, yet special enough to serve at Thanksgiving, Christmas, or any fall and winter gathering.
What You’ll Like About This Dish
Classic and cozy. This rutabaga gratin has all the comfort of an old-fashioned baked side dish, with a creamy sauce, melted cheddar, and a crisp breadcrumb topping.
Great for holidays. It makes a flavorful change from mashed potatoes or sweet potato casserole and fits naturally on a Thanksgiving or Christmas menu.
Easy to prepare. The method is straightforward: cook the rutabaga, make a quick cheese sauce, combine, top, and bake.
A unique change of pace. Rutabaga is often overlooked, but this gratin turns it into a rich, savory side dish that feels both familiar and special.
Ingredient Notes
- Rutabaga: Choose a firm rutabaga that feels heavy for its size. The peel is usually waxed, so trim it away before dicing the flesh into even pieces for consistent cooking.
- Cheddar cheese: Sharp cheddar adds the strongest flavor and balances the mild sweetness of the rutabaga. Mild cheddar may also be used if you prefer a softer cheese flavor.
- Breadcrumbs: Soft bread crumbs create a tender, buttery topping. Panko may be used if you want a crisper finish.
- Milk and flour: These form the base of the white sauce. Stir the sauce constantly as it thickens to keep it smooth.
- Butter: Butter is used in the sauce, for the baking dish, and to moisten the breadcrumbs before baking.
Steps to Make Rutabaga Gratin
- Peel and dice the rutabaga, then boil it in salted water until tender. Drain it thoroughly so the finished gratin is creamy rather than watery.
- Prepare a simple cheese sauce by cooking butter and flour together, gradually whisking in milk, and stirring in shredded cheddar until melted.
- Season the sauce with fine salt and freshly ground black pepper, then gently fold it into the cooked rutabaga.
- Transfer the mixture to a buttered baking dish and spread it evenly.
- Toss the remaining melted butter with the breadcrumbs and sprinkle them over the top.
- Bake until the gratin is hot, bubbling around the edges, and golden brown on top.
Recipe Variations
- Swap the cheese. Gruyère, Swiss, or a small amount of mild blue cheese can be used in place of cheddar for a different flavor.
- Add herbs. A pinch of thyme or a light grating of nutmeg can enhance the savory notes in the sauce.
- Make it with potatoes. For a milder gratin, use half rutabaga and half Yukon gold potatoes.
- Use a crunchier topping. Replace the soft breadcrumbs with panko if you like a more textured crust.
Serving Suggestions
- Serve this rutabaga gratin with roast turkey, baked ham, roast beef, corned beef, or meatloaf.
- Add a fresh green salad, roasted Brussels sprouts, green beans, or glazed carrots to round out the meal.
- Pair it with crusty bread and a simple soup for a comforting fall or winter supper.
- Include it on a holiday table when you want a creamy vegetable side dish that is a little different from the usual potato casserole.
How to Store and Reheat
Refrigerate: Cover leftover rutabaga gratin and refrigerate it for up to 3 days.
Freeze? Freezing is not recommended because the cheese sauce may separate and become grainy after thawing.
To Reheat: Reheat the gratin, covered, in a 350°F oven until warmed through. Individual portions may also be reheated in the microwave.
Rutabaga Gratin
Cooked diced rutabaga is baked in a creamy cheddar cheese sauce and finished with a buttery breadcrumb topping. This comforting rutabaga gratin is a flavorful, unique side dish for family dinners and holiday meals.
6 servings
311
10 mins
45 mins
55 mins
Ingredients
- Butter for the baking dish
- 1 large rutabaga, peeled and diced, about 4 to 5 cups diced
- 1 tsp kosher salt, for the cooking water
- 5 tbsp butter, divided
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- Fine salt and freshly ground black pepper, to taste
- ½ cup soft bread crumbs
Instructions
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Preheat the oven to 375°F. Butter a shallow 1 1/2-quart baking dish.
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Place the diced rutabaga in a medium saucepan. Add enough water to cover and stir in about 1 teaspoon of kosher salt. Bring to a boil, cover the pan, reduce the heat to low, and cook for about 20 minutes, or until the rutabaga is tender. Drain thoroughly.
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Melt 4 tablespoons of butter in a saucepan over low heat. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Gradually add the milk, stirring until the sauce thickens. Add the shredded cheddar cheese and continue stirring until the cheese melts and the sauce is smooth. Season with fine salt and freshly ground black pepper to taste.
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Add the cheese sauce to the cooked and drained rutabaga. Stir gently until the pieces are evenly coated.
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Melt the remaining 1 tablespoon of butter and toss it with the soft bread crumbs.
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Transfer the rutabaga mixture to the prepared baking dish. Sprinkle the buttered bread crumbs evenly over the top.
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Bake for 20 to 25 minutes, or until the gratin is heated through and the topping is golden brown.
Nutrition
Carbohydrates: 26g
Protein: 10g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 54mg
Sodium: 311mg
Fiber: 4g
Sugar: 10g
Disclaimer:
Nutritional information is an estimate based on the listed ingredients. Values may vary depending on measurements, brands, and serving sizes.
rutabaga gratin