• Recipes
    • Appetizers
    • Breakfast
      • Breakfast Breads
    • Beverages
      • Boozy Drinks
      • Non-Alcoholic
    • Condiments
      • Dressings Chutneys & Jams
      • Marinades & Rubs
      • Sauces & Pestos
    • Desserts
      • Cakes
      • Candy
      • Chocolate
      • Cookies/Bars
      • Crumbles/Crisps
      • Ice Cream/Frozen Treats
      • Pies/Tarts
      • Puddings/Custards
    • Entrees
      • Meat
        • Beef
        • Chicken/Poultry
        • Lamb
        • Pork
        • Seafood
          • Crab
          • Fish
          • Other
          • shrimp
        • Pasta
        • Grains
        • Sandwiches, Tacos & Pizzas
        • Soups, Stews & Braises
    • Salads
    • Sides
      • Breads
    • Vegan/Vegetarian
  • About
    • Work With Me
    • Contact
    • Press
    • Disclaimers
    • Privacy Policy
  • Kitchen Resources

Garlic & Zest

Gourmet Cooking at Home!

Tender Butternut Rutabaga Gratin

Tender Rutabaga Butternut Gratin
327shares
  • Share
  • Tweet
  • Yummly
  • Email
  • Tumblr
  • Mix
Jump to Recipe Print Recipe

This post contains affiliate links.  That means that if you make a purchase, I make a small commission – at no extra cost to you.  Thank you for supporting the brands that support Garlic & Zest!

 

Show of hands – how many of you have ever tried rutabaga?  How about fennel?   Could you pick them out of a vegetable lineup?  It’s ok, if you said no.  Rutabagas are probably one of the most under-utilized root veggies out there.  And fennel gets a bad rap — especially if you’re not a fan of aniseed flavors.  But this gratin will change your mind about both of these maligned veg.  Because this Tender Butternut Rutabaga Gratin is both savory and mildly sweet with a light crunchy topping and a cheesy interior.  Skip the potatoes, this is what you want next to your Sunday roast chicken!

rinsing leeks fennel

To make this dish, you need either a really good, sharp knife or a mandoline.  I’ve done it with both, but I prefer a mandoline for perfectly sliced butternut, rutabaga and fennel.  With a mandoline, you’re assured of even thicknesses – which makes your cooking time more accurate.  If you’ve got some slices that are thicker than others, they’ll take longer to cook, right?  A mandoline takes the guesswork out and it makes quick work of the vegetables.

 

fennel and leeks

If you don’t already have a mandoline, here’s a few links to check out.  I have to be honest, I bought my mandoline for about $50 fifteen years ago — it’s lasted that long and is still in pristine condition, but a good one can be an investment.  The upside is you only buy it once.  Here’s one by OXO – it’s similar to mine in that you can set it over a cutting board and run the vegetable across the blade in a secure fashion, and this one from Kyocera is a hand-held model for about half the price. Not quite as sturdy — because you hold the handle with one hand while running the vegetable across the blade with the other.   I prefer the first one, but its up to you.

 

butternut squash and rutabaga layering casserole

The rutabaga and butternut squash are layered with melted leeks and fennel.  Melted???  Sort of.  The leeks and fennel are simmered with vegetable stock and herbs and reduced down to a syrupy – barely there – glaze.   Tucked between the rutabaga and squash slices, the leeks provide just enough moisture to transform the root vegetables into fork-tender bites of goodness.

 

adding gruyere cheese to Tender Butternut Rutabaga GratinCover Tender Butternut Rutabaga Gratin with tin foil

Of course, it wouldn’t be a gratin without cheese, and this one uses Gruyere – it’s French and it’s fabulous but Comte, Emmentaler or even Fontina are good substitutes.  Bake the gratin in a casserole dish that’s tightly covered with tin foil for the first hour and fifteen minutes.

 

remove foil from Tender Butternut Rutabaga Gratin Add Breadcrumbs to Tender Butternut Rutabaga Gratin

Then remove the foil and top with bread crumbs and dots of butter before you continue baking.  In the end, you’ll have a bubbly, crispy, gooey gratin that you’ll come back to again and again.

 

Bake Tender Butternut Rutabaga Gratin Overhead Tender Butternut Rutabaga Gratin Scooping Tender Butternut Rutabaga Gratin

 

Tender Butternut Rutabaga Gratin
Print Pin
4.5 from 2 votes

Tender Butternut Rutabaga Gratin

Tender Butternut Rutabaga Gratin is an easy, healthy side dish with a cheesy interior and a crumb topping!
Course Side Dish
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 6
Calories 204kcal

Ingredients

  • 1 small butternut squash peeled and seeded
  • 1 small rutabaga peeled
  • 1 leek white and pale green parts only
  • 1/2 bulb fennel
  • 1 teaspoon fresh rosemary minced
  • 2 teaspoons fresh thyme minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups vegetable broth
  • 1 cup Gruyere cheese grated, can also use Comte, Emmentaler or Fontina
  • 1 cup fresh breadcrumbs whir a slice of bread in a mini prep food processor
  • 1 tablespoon butter cut into small dice

Instructions

  • Preheat oven to 400 degrees.
  • Lightly spray a large shallow baking dish.
  • Fill a medium bowl halfway with cool water.
  • Slice leek in half, vertically, then cut into 1/2" pieces crosswise. Transfer leeks to water and swish them with your hands to loosen any dirt. Dirt will fall to the bottom of the bowl, while leeks will float on top. Scoop the leeks from the surface of the water and transfer to a dry dish towel and pat away the excess water.
  • Heat a small pot over medium heat and add 2 tablespoons olive oil. Add leeks and fennel and cook until they are softened, about 5 minutes. Stir in rosemary, thyme, salt, pepper and vegetable broth. Bring to a boil, then reduce heat to simmer and cook for 10-15 minutes until broth has reduced to 3/4 cup or about half.
  • Slice the squash and rutabaga into very thin rounds. (You can use a mandoline, the slicing attachment on a food processor or a very sharp knife).
  • Place 1/3 of leek mixture and broth into the bottom of the baking dish. Arrange butternut squash and leeks in an overlapping layer. Scoop 1/3 of leeks and broth over the vegetables and sprinkle with half of the cheese. Top squash with another layer of squash and rutabaga, followed by the remaining leek mixture and cheese.
  • Spray a piece of aluminum foil with vegetable spray, cover the gratin (sprayed side down) tightly with foil and bake for 1 hour and 15 minutes (this will prevent the cheese from sticking to the foil). Remove the foil, sprinkle with the bread crumbs. Dot the top of the gratin with the butter and continue to bake for 15 more minutes, until top of the gratin is crisp and brown. Let the gratin rest for 5-10 minutes before serving.

Nutrition

Calories: 204kcal | Carbohydrates: 18g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 658mg | Potassium: 177mg | Fiber: 1g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 10.8mg | Calcium: 281mg | Iron: 1.5mg

 More Savory Sides:

Savory Stuffed Honeynut Squash
Savory Stuffed Honeynut Squash
Creamy Scalloped Potatoes with Thyme
Creamy Scalloped Potatoes with Thyme
Stuffed Italian Zucchini Boats | Garlic + Zest
Stuffed Italian Zucchini Boats

Tender Butternut Rutabaga Gratin is an easy, healthy side dish with a cheesy interior and a crumb topping!

SaveSave

327shares
  • Share
  • Tweet
  • Yummly
  • Email
  • Tumblr
  • Mix

Side Dishes// Vegan/Vegetarian// Vegetables21 Comments

« Cheesy Spinach Artichoke Dip
Coconut Orange Buttermilk Pancakes »

Comments

  1. Julia says

    January 5, 2021 at 6:55 PM

    This was wonderful. We got a rutabaga from our produce box and have butternut squash left over from the garden. We had never had rutabaga. I was blown away!

    Reply
    • Lisa says

      January 6, 2021 at 7:14 AM

      so glad you enjoyed it!

      Reply
  2. Susan says

    November 19, 2017 at 9:16 PM

    Lisa, I’m embarrassed to admit that I’m just now coming back to this. ? But unfortunately I’m still not able to link to the mandolin information. Are the links in the text? because they don’t appear to be. Are they somewhere else and I’m just missing them? Anyway, another blogger recommends the OXO Good Grips V-blade mandolin slicer – is that similar to the OXO one you were talking about? I’m hoping to make this gratin for Thanksgiving, as a lower carb side for our diabetics. Thanks so much!

    Reply
    • Lisa says

      November 20, 2017 at 11:07 AM

      I like the stand up mandolines better than the handheld, but whatever works best for you is the key! You can get them at Bed Bath and Beyond and most kitchen retailers.

      Reply
  3. Susan says

    September 8, 2017 at 3:01 AM

    I adore rutabagas and I can’t wait to try this recipe. However, I have a terrible time with thin even slices. The mandolin link doesn’t seem to work, could you describe it or state which Oxo is closest to yours? It’s heading on towards the holidays – maybe Santa will bring me one if I’m a good girl! Thanks!

    Reply
    • Lisa says

      September 8, 2017 at 7:45 AM

      Hi Susan! I’ve updated the links so they should work for you now — I hope Santa is good to you for the holidays! Enjoy!

      Reply
  4. Celebrating Sweets says

    January 25, 2017 at 5:00 PM

    My grandmother always made rutabagas for Thanksgiving. I haven’t had them in years, I will have to try this recipe. Yum!

    Reply
  5. Lisa says

    January 25, 2017 at 4:51 PM

    Just so happens I like rutabaga and fennel, and just so happens I think this sounds amazing! I’m putting the ingredients in my shopping list so I can try it! I love using my mandoline too. Not only do I get nice even slices, but I get them a lot quicker that if I were slicing with a knife!

    Reply
    • Lisa says

      January 25, 2017 at 5:25 PM

      Please let me know how you like it, Lisa — and yes, don’t those mandolines work like a dream?!!!

      Reply
  6. debi at Life Currents says

    January 25, 2017 at 3:52 PM

    I’ve never really cooked with rutabaga, but this recipe might get me to try it. This is quite pretty!

    Reply
    • Lisa says

      January 25, 2017 at 5:24 PM

      Thanks, Debi – rutabagas aren’t at the top of anyones list for root vegetables, but they deserve a nod every once in a while…

      Reply
  7. Sandhya Ramakrishnan says

    January 25, 2017 at 2:39 PM

    I have cooked with fennel, but like you said have not used rutabagas. I have not one but 2 mandolines and I love mine. I use them when I am making chips and nothing can work like that. I love this layered bake and with crispy top.

    Reply
    • Lisa says

      January 25, 2017 at 5:23 PM

      Two mandolines – fantastic! And yes, they’re the best for chips!

      Reply
  8. fearlessdining says

    January 25, 2017 at 12:19 PM

    I love new ways to cook rutabagas.

    Reply
  9. Shanti says

    January 25, 2017 at 10:55 AM

    This looks so good!

    Reply
    • Lisa says

      January 25, 2017 at 12:26 PM

      Thanks, Shanti!

      Reply
  10. Charla @ That Girl Cooks Healthy says

    January 25, 2017 at 10:43 AM

    I love gratin, loving the use of butternut (yum) in this recipe. You did a great job!

    Reply
  11. Tara says

    January 25, 2017 at 10:37 AM

    I never see recipes with rutabaga. I love how you incorporated it with the butternut squash and fennel. Such a great vegetable gratin.

    Reply
    • Lisa says

      January 25, 2017 at 12:25 PM

      It’s a great way to change up the old standbys, Tara!

      Reply
  12. Platter Talk says

    January 25, 2017 at 10:36 AM

    Thanks for the mandoline info. I had the OXO in my hand Monday and put it back because I wasn’t sure how long the $50 item would last. I’ve wanted a mandoline for a long time and am on the verge of purchasing one. Your Butternut Rutabaga Gratin looks and sounds amazing. I can almost taste it now. I completely agree with you on the under use of rutabaga. Parsnips, too.

    Reply
    • Lisa says

      January 25, 2017 at 12:24 PM

      To me, a mandoline is for someone who’s serious about cooking — or seriously wanting to look like they cook — you get even slices every time — and most mandolines come with accessories for crinkle cut and julienne, so to me, it’s worth it!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

Let’s get cooking!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recent Posts

  • Amazing Vegan Mushroom Soup with Barley & Kale
  • Easy DIY Apple Cider Brined Smoked Pork Loin
  • Quick & Easy Spiced Apple Cider Tea
  • Easy Cutout Spiced Cookies For Christmas
  • Lemony Chickpea Tuna Salad with Quinoa and Kale
Amazon Affiliate:
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Featured On

Amazon Affiliate: Garlic & Zest is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Work with me    Disclaimer

Copyright © 2021 GarlicAndZest - Designed by TailoredDesignsCo

Copyright © 2021 · Savory Theme on Genesis Framework · WordPress · Log in

327shares