Ingredients with Measurements:
- 2 large rutabagas, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated Gruyere cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1/4 cup breadcrumbs
Special Equipment Needed:
- Mandoline slicer (optional)
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the heavy cream, Parmesan cheese, Gruyere cheese, minced garlic, salt, and black pepper.
3. Add the sliced rutabagas to the bowl and toss to coat them evenly with the cream mixture.
4. Grease the baking dish with the melted butter.
5. Arrange the rutabaga slices in the baking dish, overlapping them slightly.
6. Pour any remaining cream mixture over the rutabagas.
7. Sprinkle the breadcrumbs evenly over the top of the rutabagas.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the rutabagas are tender.
10. Let the gratin cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 5 minutes
Temperature:
- 375°F
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 420
- Fat: 36g
- Carbohydrates: 14g
- Protein: 13g
Substitutions for ingredients:
- You can substitute the Gruyere cheese with Swiss cheese or another type of cheese that melts well.
- You can use panko breadcrumbs instead of regular breadcrumbs for a crunchier topping.
Variations:
- Add sliced onions or leeks to the cream mixture for extra flavor.
- Use different types of cheese, such as cheddar or fontina, for a different taste.
- Add chopped fresh herbs, such as thyme or rosemary, to the cream mixture for added flavor.
Tips and Tricks:
- Use a mandoline slicer to get even slices of rutabaga.
- If the top of the gratin is not browning enough, you can broil it for a few minutes at the end of the cooking time.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
Storage Instructions:
- Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the gratin in a 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
- Serve the gratin in individual ramekins for an elegant presentation.
- Garnish the top with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
- Chopped fresh herbs, such as thyme or parsley
- Paprika
Pairings:
- Serve the rutabaga gratin as a side dish with roasted chicken or beef.
- Pair it with a green salad for a lighter meal.
Suggested Side Dishes:
- Roasted vegetables, such as Brussels sprouts or carrots
- Mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the gratin is too soupy, you can bake it for a few more minutes to allow the cream to thicken.
- If the top is browning too quickly, cover it with foil and continue baking.
Food Safety Advice:
- Make sure to cook the rutabaga gratin to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator and discard after 3 days.
Food History:
- Rutabaga, also known as swede or yellow turnip, is a root vegetable that originated in Scandinavia and was introduced to North America in the 19th century.
Flavor Profiles:
- The rutabaga gratin has a creamy, cheesy flavor with a slightly sweet and nutty taste from the rutabagas.
Serving Suggestions:
- Serve the rutabaga gratin as a side dish for a holiday meal or special occasion.
- It can also be served as a main dish with a salad or other vegetable side dish.
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