Rutabaga gives this surprisingly light and fluffy gratin a delicious earthy note. Bake it in a dish that you’re happy to take to the table.
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Make Ahead Tips
The gratin may be made ahead, up to the point of baking, 2 days ahead. Cover it with pastic wrap and refrigerate it.
Lovely side dish - a nice change from the standard mashed potatoes, and a bonus that it can be made ahead. The rutabaga adds an earthy flavor layer, and the cream cheese gives the dish a hint of tangy-ness. I tasted the pure after each addition of cream cheese because I thought 4 oz would be too much, but it wasn't. I served this with sausages braised in red wine and an arugula salad. We liked this dish so much I am going to serve it for Christmas Eve dinner.
Delightful recipe! The rutabaga adds a very nice depth to the dish. This would also work well with turkey for Thanksgiving.The mustard can be varied according to your taste.
Skip the mustard!!! Yucky!!! Threw it away!!!
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