Potato-Rutabaga Gratin with Gruyère

If you’re craving something cozy, creamy, and unapologetically comforting, this Potato-Rutabaga Gratin with Gruyère is about to become your new obsession. It’s the kind of dish that wraps you up like a warm blanket—layers of tender potatoes and rutabagas nestled under a luscious, cheesy blanket of Gruyère, baked until golden and bubbling. The nutty aroma as it comes out of the oven? Irresistible.

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I first made this on a whim, looking to jazz up my usual potato gratin, and wow—rutabaga totally changed the game. It adds a subtle sweetness and earthiness that balances the richness of the cheese and cream. Whether you’re serving it as a side at a holiday dinner or treating yourself on a chilly weeknight, this gratin brings serious elegance to the table with minimal fuss. Trust me, you’re going to love this one.

Why You’ll Love Potato-Rutabaga Gratin with Gruyère

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Perfect for a holiday side or cozy night in. Imagine serving this with roast chicken or beef tenderloin, or just eating it on its own with a glass of wine—pure bliss.

Budget-Friendly: Uses basic root vegetables and cheese—nothing fancy, just flavor-packed staples that shine when treated with love.

Quick and Easy: A bit of slicing and layering, and the oven takes care of the rest. It’s simple enough for a weeknight but impressive enough for guests.

Customizable: Add caramelized onions, thyme, or a hint of garlic to make it your own. Want a little spice? Try a dash of nutmeg or cayenne in the cream.

Crowd-Pleasing: The creamy, cheesy combo is always a hit. Even veggie skeptics won’t be able to resist.

Ingredients in Potato-Rutabaga Gratin with Gruyère

Here’s the beauty of this dish—it’s built on just a few flavorful ingredients that transform into something magical in the oven:

Potatoes: Thinly sliced, they create that classic tender base we all love. Yukon Golds are ideal, but Russets work great too.

Rutabaga: The underdog of root veggies! Slightly sweet and earthy, it adds a unique depth that balances the richness of the cheese.

Gruyère Cheese: The star of the show. It melts beautifully and adds that nutty, luxurious flavor that makes this gratin unforgettable.

Heavy Cream: This gives the dish its luscious, silky texture. It binds everything together into one glorious, bubbling masterpiece.

Butter: For greasing the dish and adding just a touch more richness—because why not?

Salt & Pepper: Essential seasonings to enhance and balance the flavors.

Optional Nutmeg or Thyme: Just a pinch can elevate the aroma and add complexity. Go for it if you’re feeling fancy.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Start by preheating your oven to 375°F. This ensures your gratin bakes evenly with that beautiful golden top.

Prepare the Veggies: Peel and thinly slice your potatoes and rutabagas. Uniform slices help them cook evenly—use a mandoline if you have one!

Layer the Ingredients: Grease your baking dish with butter. Start with a layer of potatoes, then rutabagas, then a sprinkle of salt, pepper, and Gruyère. Repeat until everything is used up.

Add the Cream: Pour the cream over the layers slowly, letting it seep into all the nooks. You want everything coated but not swimming.

Top with Cheese: Finish with a final layer of Gruyère on top. This is what will create that mouthwatering crust.

Bake to Perfection: Cover with foil and bake for 35–40 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.

Cool Slightly: Let the gratin sit for about 10 minutes before serving. This helps it set and makes slicing cleaner.

Serve and Enjoy: Scoop it up while warm and watch the cheese stretch—pure indulgence on a plate.

Nutrition Facts

Servings: 6
Calories per serving: 360

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

How to Serve Potato-Rutabaga Gratin with Gruyère

This dish pairs beautifully with:

Fresh Salads: A peppery arugula salad with lemon vinaigrette adds brightness.

Roasted Meats: Serve alongside roasted chicken, pork, or beef for a hearty meal.

Steamed Greens: Think garlicky spinach or sautéed kale to cut the richness.

Crusty Bread: Mop up that creamy sauce—trust me, you’ll want every drop.

On Its Own: Honestly, it’s filling and satisfying enough to stand solo. Just top with some fresh herbs and you’re golden.

Additional Tips

Prep Ahead: Slice your veggies and grate the cheese a day early to save time.

Try Other Cheeses: Swap Gruyère with Fontina, white cheddar, or Emmental for a fun twist.

Go Gluten-Free: No flour needed here—it’s naturally gluten-free!

Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat with Care: Cover and warm in the oven so it stays moist and creamy.

FAQ Section

Q1: Can I substitute rutabaga with another vegetable?
A1: Absolutely! Try turnips, parsnips, or even sweet potatoes for a slightly different flavor.

Q2: Can I make this gratin ahead of time?
A2: Yes! Assemble it the day before, cover, and refrigerate. Bake just before serving.

Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days. Reheat gently in the oven.

Q4: Can I freeze this dish?
A4: It’s best fresh, but you can freeze it. Wrap tightly and freeze for up to 2 months. Thaw and reheat in the oven.

Q5: What’s the best way to reheat it?
A5: Cover with foil and warm in a 350°F oven until heated through—about 20 minutes.

Q6: Can I add meat to this gratin?
A6: Definitely! Cooked bacon, ham, or shredded chicken would be delicious layered in.

Q7: Will low-fat cream work?
A7: You can use half-and-half, but the dish will be less rich. Avoid skim milk—it’s too watery.

Q8: Can I make it in a cast iron skillet?
A8: Yes! Just make sure it’s well-greased and oven-safe.

Q9: How thin should I slice the vegetables?
A9: About 1/8 inch. Thin enough to cook through, thick enough to hold shape.

Q10: What herbs go well in this dish?
A10: Thyme, rosemary, or sage work beautifully. Add fresh or dried between the layers.

Conclusion

There’s something deeply satisfying about a bubbling, cheesy gratin coming out of the oven—especially when it’s made with love (and a little Gruyère magic). This Potato-Rutabaga Gratin isn’t just a recipe; it’s a cozy moment, a table centerpiece, a flavor bomb. Whether you’re cooking for family, impressing guests, or simply feeding your own cravings, this dish checks all the boxes. Give it a try—and don’t be surprised if it becomes your new comfort food favorite.

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Potato-Rutabaga Gratin with Gruyère

Potato-Rutabaga Gratin with Gruyère

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This Potato-Rutabaga Gratin with Gruyère is a rich and comforting dish, combining earthy rutabaga, creamy potatoes, and melty Gruyère cheese, all baked together with aromatic sage and nutmeg for a flavorful twist on a classic gratin.


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 5 g fresh sage leaves (20 leaves)
  • 500 g rutabaga, trimmed and peeled (1/2 medium)
  • 225 g Gruyère cheese, freshly grated
  • 600 g medium-starch, all-purpose potatoes (e.g. Linda), scrubbed clean
  • 3 cloves garlic, minced
  • Generous pinch freshly grated nutmeg
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 3 tablespoons flour
  • 3/4 cup cream (15% fat) (180 ml)

Instructions

  1. Preheat the oven to 375°F / 190°C. Grease a medium-sized baking dish with olive oil.
  2. In a small pan, heat the olive oil over medium heat. Add the fresh sage leaves and cook for 1–2 minutes until fragrant and crisp. Remove from heat and set aside.
  3. Slice the rutabaga and potatoes into thin, even slices, about 1/8 inch thick. Set aside.
  4. In a saucepan, sauté the minced garlic in the olive oil used for the sage until fragrant, about 1 minute.
  5. Sprinkle the flour over the garlic and cook for another minute, stirring constantly. Slowly add the cream, whisking to combine. Bring to a simmer and cook until thickened, about 3 minutes.
  6. Stir in the nutmeg, sea salt, and black pepper, then remove from heat.
  7. Layer half of the potato and rutabaga slices in the prepared baking dish. Pour half of the cream mixture over the vegetables and sprinkle half of the grated Gruyère cheese over the top. Repeat with the remaining vegetables, cream mixture, and cheese.
  8. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and the vegetables are tender.
  9. Remove from the oven and let the gratin rest for 5 minutes. Garnish with the crispy sage leaves before serving.

Notes

  • If you prefer a smoother texture, you can use a mandoline to slice the potatoes and rutabaga more uniformly.
  • For an extra rich gratin, substitute some of the cream with whole milk or use double cream.
  • This dish can be made ahead and stored in the fridge for 2-3 days. Simply reheat in the oven before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 4 g
  • Sodium: 550 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 5 g
  • Protein: 8 g
  • Cholesterol: 50 mg

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