Servings: six to eight.
While rutabagas taste and behave a lot like turnips, they’re nuttier, less peppery, and creamier, which is why I prefer them in gratins. The easiest way to peel a rutabaga— especially a waxed one—is with a sharp paring knife. Use a very sharp knife or a mandoline to slice the rutabaga and potatoes.
For the neatest servings, let the gratin sit for at least 10 min. before slicing.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I bought a rutabaga the other night, simply because I had never cooked one before. I have to say this is the best gratin I have ever made, thanks so much for the recipe.
© 2019 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?