Cook the Issue 2010: Rutabaga Gratin with Prosciutto and Cheddar - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Rutabaga Gratin with Prosciutto and Cheddar

By Pielove, member

October 28th, 2010

Do you know how recipe reviews will sometimes state "Oh, I made this for some people who hate <ingredient> and they just looooved it"?  Well, I did this to myself with this recipe-- I have never particularly liked rutabaga, but this gratin is delicious.  The nutty flavors of the cheese and topping really accentuated the rutabaga's "better nature" and of course, all that cream did not hurt at all.  My only caution is that I found the rutabaga did not soften up much in the baking-- so the slices should be nicely tender after that first boil-- but not so much that they fall apart.  Note that this recipe is one of the "online extras" from Issue 107-- but well worth looking up.

Recipe Used: Rutabaga Gratin with Prosciutto and Gruyère


posted in: Gallery, Cook the issue 2010
Comments (1)

ICDOCEAN1 writes: I knew I forgot something in the veggie drawer before I left. How do rutabagas hold up? I am glad to see that someone made the recipe, I intended to, but just ran out of time. Thanks for the review.

I'll wait to cook more of the 108 recipes as I couldn't find the issue in the magazine stand, but I am quite busy here in Idaho, so I will cook from the issue when I get home. Posted: 10:40 am on October 29th

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