Scandinavian Mashed Potato and Rutabaga Casserole
Elevate your holiday dinners or cozy weeknight meals with this rich and comforting Scandinavian Mashed Potato and Rutabaga Casserole. This hearty side dish pairs the earthy sweetness of rutabaga with creamy Yukon Gold or Russet potatoes for a mash that's as velvety as it is flavorful. Enhanced with a hint of nutmeg and white pepper, folded with eggs for a light soufflé-like texture, and topped with a golden crust of Parmesan and breadcrumbs, this casserole is a true showstopper. With just 20 minutes of prep and a golden 30-minute bake, it's an elegant way to bring rustic Scandinavian flavors to your table. Perfect for serving a crowd or indulging in on a quiet evening, this recipe brings together comfort and sophistication in every bite.
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Recipe Information
Ingredients
- 1.5 pounds Rutabaga
- 1.5 pounds Potatoes (Yukon Gold or Russet)
- 2 teaspoons Salt
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons White pepper
- 2 large Eggs
- 0.5 cups Breadcrumbs
- 0.25 cups Grated Parmesan cheese
- 2 tablespoons Unsalted butter (for topping)
Instructions
Peel and chop the rutabaga into 1-inch cubes. Peel and chop the potatoes into 1-inch cubes as well.
Fill a large pot with water, add 1 teaspoon of salt, and bring to a boil. Add the rutabaga and cook for 10 minutes. Then add the potatoes and continue to cook for another 15-20 minutes, or until both are tender when pierced with a fork.
Drain the potatoes and rutabaga and return them to the pot. Let them sit for 1-2 minutes to allow any excess moisture to evaporate.
Mash the rutabaga and potatoes together with a potato masher or use a ricer for a smoother texture.
Stir in the butter, heavy cream, nutmeg, white pepper, and remaining teaspoon of salt. Mix until creamy and well combined.
In a small bowl, whisk the eggs, then fold them into the mashed potato and rutabaga mixture.
Preheat the oven to 375°F (190°C). Grease a 2-quart casserole dish with butter or non-stick spray and transfer the mixture into the dish, smoothing the top with a spatula.
In a small bowl, combine the breadcrumbs and grated Parmesan cheese. Sprinkle evenly over the casserole.
Cut the butter for topping into small pieces and dot them across the breadcrumb mixture.
Bake the casserole in the preheated oven for 30 minutes, or until the top is golden and crispy.
Remove from the oven and let sit for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 712 mg | 237% | |
| Sodium | 7112 mg | 309% | |
| Total Carbohydrate | 221.8 g | 81% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 40.5 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 708 mg | 54% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4766 mg | 101% | |
*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.
