Rutabaga Gratin
Diced rutabaga baked in a cheddar cheese sauce with a buttery breadcrumb topping. A cozy and classic fall or holiday side dish.
This comforting rutabaga gratin is the kind of side dish that deserves a spot on every cool-weather table. With its creamy cheddar cheese sauce and buttery golden topping, it turns the humble rutabaga—also known as yellow turnip or “Swede”—into a star.
The process is simple: the rutabaga is cooked until tender, then folded into a cheesy white sauce and topped with seasoned bread crumbs before baking. Whether you’re serving ham, roast beef, or corned beef, this savory gratin makes a warm and satisfying companion.
Why You’ll Love It
Classic and cozy. This vintage-style side dish is packed with cheesy, creamy comfort.
Great for holidays. It’s an ideal make-ahead option for Thanksgiving or Christmas dinner.
Easy to prepare. The steps are simple and approachable, even for first-time rutabaga cooks.
A unique change of pace. Offers something a little different from the usual potato sides!
Ingredient Notes
- Rutabaga: Look for a firm rutabaga, about 1½ to 2 pounds, with the waxy skin trimmed off before dicing.
- Cheddar cheese: Sharp cheddar gives the most flavor, but mild works too.
- Breadcrumbs: Fresh soft bread crumbs make a tender topping, but you can substitute panko for extra crunch.
Steps to Make Rutabaga Gratin
- Boil the diced rutabaga in salted water until tender, then drain well.
- Make a quick cheese sauce by cooking butter and flour, whisking in the milk, and melting in the cheddar.
- Fold the sauce into the rutabaga and transfer to a buttered baking dish.
- Toss the remaining butter with the breadcrumbs and sprinkle over the top.
- Bake until the topping is crisp and golden brown and the gratin is bubbling.
Recipe Variations
- Swap the cheese. Try Gruyère, Swiss, or a mild blue cheese for a different flavor profile.
- Add herbs. Mix in a pinch of thyme or nutmeg to enhance the savory notes.
- Make it with potatoes. Use half rutabaga and half Yukon gold potatoes for a milder dish.
Serving Suggestions
- Serve with roast turkey, ham, corned beef, or even meatloaf.
- Add a fresh green salad or roasted Brussels sprouts to round out the meal.
- Pair with crusty bread and a simple soup for a cozy fall supper.
How to Store and Reheat
Refrigerate: Cover and refrigerate leftovers for up to 3 days.
Freeze? Not recommended, as the sauce may separate and become grainy.
To Reheat: Bake covered at 350°F until warmed through, or microwave individual portions.
Rutabaga Gratin
Ingredients
- 1 large rutabaga, peeled and diced (about 4 to 5 cups diced)
- 5 tablespoons butter, divided use
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup soft bread crumbs
Instructions
- Preheat the oven to 400 F.
- Butter a shallow 1 1/2-quart baking dish.
- Put the diced rutabaga in a medium saucepan and add water to cover along with about 1 teaspoon of salt; bring to a boil. Cover the pan and reduce the heat to low; continue cooking for about 20 minutes, or until the rutabaga is tender. Drain thoroughly.
- Melt 4 tablespoons of butter in a saucepan over low heat; stir in flour. Continue to cook and stir for 1 to 2 minutes; gradually stir in milk. Cook until thickened, stirring constantly. Add the shredded cheese and stir until cheese has melted and the sauce is smooth. Season with salt and pepper to taste.
- Add the sauce to the cooked and drained rutabaga and gently stir to combine.
- Melt the remaining 1 tablespoon of butter and then toss with the bread crumbs.
- Transfer the rutabaga mixture to the baking dish. Sprinkle with buttered bread crumbs.
- Bake for 15 to 20 minutes, or until the topping is golden brown.
