Rutabaga and Carrot Gratin
Elevate your comfort food game with this rich and creamy Rutabaga and Carrot Gratin, a stunning side dish blending earthy root vegetables with indulgent layers of cheesy goodness. Thinly sliced rutabagas and carrots are bathed in a luscious Gruyère and Parmesan cheese sauce, infused with fresh thyme and garlic for a savory depth of flavor. Topped with golden, buttery breadcrumbs, this dish is baked to perfection, boasting a crispy crust and tender interior. Perfect for holiday feasts, cozy family dinners, or impressing guests, this gratin combines ease of preparation with gourmet appeal. Ready in just over an hour, this crowd-pleaser is sure to become a staple in your recipe collection. Great keywords: rutabaga gratin, carrot gratin, cheesy vegetable side dish, holiday side recipes, root vegetable recipes.
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Recipe Information
Ingredients
- 2 medium rutabaga
- 3 large carrots
- 1.5 cups heavy cream
- 0.5 cups whole milk
- 2 cloves garlic
- 1.5 cups gruyere cheese, shredded
- 0.5 cups parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups breadcrumbs
- 2 teaspoons olive oil
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Peel the rutabagas and carrots. Using a mandoline slicer or a sharp knife, thinly slice them into rounds approximately 1/8-inch thick.
In a medium saucepan, melt the butter over medium heat. Add the garlic (minced) and cook until fragrant, about 30 seconds.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly.
Slowly pour in the heavy cream and milk, whisking continuously to avoid lumps. Bring to a gentle simmer and allow the mixture to thicken, about 3-4 minutes.
Stir in the gruyere cheese, parmesan cheese, thyme, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Layer half of the rutabaga and carrot slices in the prepared baking dish, overlapping them slightly. Pour half of the cheese sauce evenly over the layer.
Repeat with the remaining rutabaga and carrot slices, followed by the rest of the cheese sauce, ensuring all slices are well-coated.
In a small bowl, combine the breadcrumbs and olive oil. Sprinkle this mixture evenly over the top of the gratin.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a knife.
Allow the gratin to rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.8 g | 313% | |
| Saturated Fat | 123.1 g | 615% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 4146 mg | 180% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 55.9 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2674 mg | 206% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
