Rutabaga Au Gratin
This recipe for Rutabaga Au Gratin is everything you would hope for in a casserole-style dish: creamy, cheesy, and comforting. Topping the creamy rutabaga with almond flour breadcrumbs lends a buttery, nutty flavor, as well as a crispy, gluten free texture to this often overlooked and under-appreciated vegetable.
Servings: 8 servings
Calories: 326kcal
Ingredients
- 2 tablespoons butter (divided)
- 1 shallot (finely diced)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1 tablespoon fresh thyme (plus more for garnish)
- salt (to taste)
- pepper (to taste)
- 2.5 pounds rutabaga (trimmed, peeled and cut into 1/2-inch slices)
- 1.5 cups gruyere cheese (and/or cheddar, shredded)
- 1/2 cup blanched almond flour
Instructions
- Preheat oven to 400°F.
- Melt 1 tablespoon of the butter over medium heat in a medium size skillet and add the shallot and garlic. Cook for 2-3 minutes, or until the shallot is softened.
- Stir in the heavy whipping cream, thyme, salt and pepper and cook for 1-2 minutes until hot and bubbly.
- Place a layer of rutabaga slices into the bottom of a medium size casserole dish. Pour half the hot cream mixture over the first layer of rutabaga. Top with 1/2 cup of the cheese.
- Top with the remaining slices of rutabaga. Pour on the remaining cream and top with the remaining cheese.
- Melt the remaining 1 tablespoon of butter and stir into the almond flour with a fork until it resembles crumbs. Spread the almond flour crumbs over the rutabaga.
- Cover and bake for 1 hour, or until the rutabaga is fork-tender and the crumb topping is lightly browned. Remove the cover and place under the broiler for 1-2 minutes to brown the top even more, if desired.
- Garnish with additional fresh thyme, if desired.
Notes
Tips and Techniques
- Buy rutabagas when ripe. They will usually have a slight purple coloring to them. Avoid rutabagas with any green shoots coming out of the top as these are likely over-ripe.
- You can use regular breadcrumbs instead of almond flour and butter, if preferred. You can also omit them all together.
- Store leftovers tightly covered or in an airtight container in the refrigerator. Consume within 3-4 days.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 16g | Protein: 11g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 112mg | Potassium: 494mg | Fiber: 4g | Sugar: 7g | Vitamin A: 804IU | Vitamin C: 38mg | Calcium: 352mg | Iron: 1mg