Rutabaga Gratin

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.

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.

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