Description
Potato-Rutabaga Gratin with Gruyère is a creamy, cheesy layered side dish that combines the earthiness of rutabaga with tender potatoes, infused with garlic and thyme, and topped with rich Gruyère cheese. It’s a comforting and elegant addition to any meal.
Ingredients
Scale
- 2 cups thinly sliced rutabaga (about 1 medium rutabaga)
- 2 cups thinly sliced potatoes (Yukon Gold or Russet)
- 1 1/2 cups grated Gruyère cheese
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- Salt and black pepper, to taste
- Optional: a pinch of ground nutmeg for extra depth
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
- In a small saucepan, combine the cream, milk, garlic, thyme, salt, pepper, and nutmeg (if using). Heat gently over medium-low heat until warm, then remove from heat.
- Layer half the rutabaga and potato slices in the bottom of the baking dish. Sprinkle with a third of the Gruyère cheese.
- Repeat with the remaining rutabaga and potatoes, then pour the warm cream mixture evenly over the layers.
- Top with the remaining Gruyère cheese.
- Cover with foil and bake for 40 minutes. Then uncover and bake for an additional 20–25 minutes, or until the top is golden brown and the vegetables are tender.
- Let rest for 10 minutes before serving to allow the gratin to set.
Notes
- Use a mandoline slicer for evenly thin slices to ensure even cooking.
- Swap Gruyère with Swiss or Fontina cheese for a different flavor profile.
- This gratin can be made ahead and reheated gently in the oven.
- Perfect side dish for roasted meats or holiday dinners.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
Keywords: potato gratin, rutabaga gratin, cheesy casserole, Gruyère potato bake, vegetarian side dish