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
- Preheat the oven to 375°F / 190°C. Grease a medium-sized baking dish with olive oil.
- 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.
- Slice the rutabaga and potatoes into thin, even slices, about 1/8 inch thick. Set aside.
- In a saucepan, sauté the minced garlic in the olive oil used for the sage until fragrant, about 1 minute.
- 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.
- Stir in the nutmeg, sea salt, and black pepper, then remove from heat.
- 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.
- 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.
- 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