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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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!!!
© 2020 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?