Rutabaga Gratin Recipe
Rutabaga Gratin
Flavors of Finland
Total time: more than 2 hours

Prep. time: 25-30 minutes
Cooking time for the rutabagas: 35-40 minutes
Total cooking time for the gratin: 1-1/2 to 2 hours
Oven temperature: 180°C / 350°F 

Difficulty: Easy
Chef's Note
Gratins, dishes baked until they have a deliciously browned surface, are a special part of the Finnish Christmas meal. Moreover, they are extremely practical for the cook since they can be made ahead of time; in fact their flavour improves when they are reheated.

Note: the flavour of the rutabaga can be enhanced by adding some fried onion.

Tip: keeps well in a cool place for two to three days

For 10 servings

- 2 large Rutabagas, about 1-1.5 kg (2-3 lb.)
- 400 ml / 1 1/2 cups cream or milk and cream
- 200 ml / 3/4 cup breadcrumbs
- 100 ml / 6 Tbsp. molasses
- 1 egg
- 1 1/2 Tsp. ground ginger
- 1/2 Tsp. white pepper
- 1/2 Tsp. grated nutmeg
- 1 Tbsp. salt

To gratiné
- Butter and breadcrumbs
  1. Wash and peel the rutabagas. Cut into long slices and boil in lightly salted water until tender;
  2. drain, reserving the cooking liquid; mash or blend the rutabagas;
  3. combine the mashed rutabaga with the cream, bread crumbs, molasses, beaten egg, spices and enough of the cooking liquid to create a soft, fairly thin consistency;
  4. place in a buttered baking dish, decorate the surface with a fork and sprinkle with a thin layer of bread crumbs;
  5. dot the top with butter and place in a preheated 180° C (350° F) oven for 60 to 90 minutes, until nicely browned on top.
More recipe ideas

Photo: Finland Promotion Board

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