Rutabaga Casserole
Transform your next side dish into a showstopper with this creamy and comforting Rutabaga Casserole. Featuring mashed fork-tender rutabagas infused with a rich, velvety cheese sauce made from Gruyere, whole milk, and a touch of nutmeg, this casserole is the perfect blend of earthy and indulgent flavors. Topped with a golden breadcrumb and Parmesan crust, it offers a satisfying crunch that contrasts beautifully with its creamy interior. Ideal for holiday dinners or cozy family meals, this baked rutabaga casserole is a unique twist on traditional vegetable dishes, all oven-ready in just under an hour. Whether you're hosting a big gathering or craving something wholesome, this recipe delivers a balance of heartiness and elegance that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 large (about 2 pounds total) rutabaga
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 1 cups shredded Gruyere cheese
- 0.75 cups breadcrumbs
- 0.25 cups Parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch or medium-sized casserole dish.
Peel the rutabagas, then cut them into 1-inch cubes. Place the cubes in a large pot and cover them with water.
Bring the water to a boil over high heat, then reduce to medium heat and simmer the rutabagas for 20-25 minutes, or until they are fork-tender.
Drain the cooked rutabagas and mash them until smooth using a potato masher or food processor. Set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns lightly golden.
Gradually whisk in the milk and cream, cooking for another 3-4 minutes until the mixture thickens. Add salt, pepper, and nutmeg, stirring to combine.
Remove the saucepan from the heat and stir in the shredded Gruyere cheese until it melts into the sauce.
Fold the mashed rutabagas into the sauce, then transfer the mixture to the prepared casserole dish.
In a small bowl, combine breadcrumbs, Parmesan cheese, and olive oil. Melt the remaining 1 tablespoon of butter and drizzle it into the breadcrumb mixture, stirring until evenly coated.
Sprinkle the breadcrumb topping evenly over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the topping is golden brown and the edges are bubbling.
Remove from the oven and allow it to rest for 5 minutes before serving. Enjoy your creamy and flavorful rutabaga casserole!
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.0 g | 258% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 7549 mg | 328% | |
| Total Carbohydrate | 254.8 g | 93% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 108.1 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2623 mg | 202% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6440 mg | 137% | |
*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.
