Servings: 4 to 6
The cream in this gratin tames the rutabaga’s sharp edge and brings out its sweetness. Serve with simple roast chicken and a garden salad.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Position a rack in the center of the oven and heat the oven to 400°F.
Bring a 4-quart pot of well-salted water to a boil over high heat. Add the rutabaga and cook until just tender, about 6 minutes. Drain well and spread out on a baking sheet to cool at room temperature.
Coat an 11-inch (1-1/2-quart capacity) oval gratin dish (or other small gratin dish) with about ½ Tbs. of the butter. In a 10-inch skillet, melt the remaining butter over medium heat. Add the prosciutto and cook, stirring occasionally, until just beginning brown to and crisp, about 2 minutes. Off the heat, toss the breadcrumbs and garlic with the prosciutto and butter. Set aside.
Arrange a single layer of rutabaga slices in the gratin dish, slightly overlapping. Season evenly with salt and pepper and sprinkle half of the Gruyère and thyme on top. Repeat with another layer of rutabaga, salt, pepper and the remaining thyme and Gruyère. Top with a final layer of rutabaga and season again with salt and pepper. (You can prepare the recipe to this point up to 2 hours ahead. Cover and keep at room temperature.)
I do appreciate that many people dislike rutabaga and similar vegetables. I happen to love it. Proviso, this is by no means a low calorie recipe. It is, however, beyond delicious, packed with flavour and so tantalisingly decadent I would defy the most ardent turnip/rutabaga disliker to dislike it ;-). Neither my spouse nor I gravitate toward crumb toppings; they tend to not bring a great deal of "anything" to most dishes. This simple crumb topping, with its prosciutto and garlic, was the crowning glory of this dish. Be brave and try this; you'll be happy you did!
Really really good. Rave reviews from 8 out of 8 dinner guests.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?