Mashed Rutabagas Au Gratin
Enjoy a unique seasonal spin on classic potatoes au gratin with Mashed Rutabagas Au Gratin. Boiled and mashed rutabagas combined with rich Gruyere and a crunchy garlic crouton topping make this casserole-style dish a crowd-pleaser.
Makes: 6 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 large or 2 medium rutabagas (about 2 pounds)
- ¼ cup butter, divided, plus more for coating baking dish
- 1 yellow onion, chopped
- ½ cup chicken stock
- ½ cup whole milk
- ½ cup Gruyere cheese, shredded
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 cups garlic croutons
- Fresh parsley, chopped (optional)
Instructions
- Peel rutabagas and place them in a large pot. Fill pot with enough water to completely cover them. Bring water to a boil, then reduce heat to medium, cover and simmer for about 20 minutes, or until rutabagas are very soft. Remove rutabagas from water and set them aside to cool.
- Preheat oven to 350 degrees. Coat a large baking dish with butter and set aside.
- Heat 2 tablespoons butter in a large skillet over medium-high heat. Saute onions in butter until translucent.
- Once rutabagas are cool enough to handle, cut them into 1-inch pieces and place them in a large bowl. Add the onion, stock, milk, cheese, salt and pepper to the bowl and use a fork to mash together until completely combined and the rutabagas are the consistency of mashed potatoes.
- Spoon mixture into the prepared baking dish. Arrange croutons over the top and drizzle with 2 tablespoons melted butter.
- Bake for 20 minutes, until heated through and the cheese is melted. Garnish with parsley before serving, if desired.
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