Potato Rutabaga Gratin

This gratin combines potatoes and rutabaga for a creamy side dish that feels rich without the heaviness of cream. The milk infused with herbs and garlic creates a flavorful base while Gruyère cheese adds a nutty depth that makes every bite comforting and indulgent.

I first made this gratin when I wanted a healthier alternative to traditional scalloped potatoes and it quickly became a family favorite especially alongside roasted chicken or ham

Ingredients

• Yukon Gold potatoes: for their creamy texture and ability to hold shape well when sliced thin
• Rutabaga: adds a subtle sweetness and earthiness that balances the dish
• Fresh thyme sprigs: for aromatic herbal notes that infuse the milk
• Kosher salt: to season perfectly without overpowering
• Fresh grated garlic: brings depth and warmth
• Dijon mustard: adds subtle tang and complexity
• Black pepper: for mild heat
• Whole milk: replaces cream for a lighter but creamy sauce
• All-purpose flour: to thicken the sauce and bind flavors
• Gruyère cheese: known for its rich nutty flavor that melts beautifully

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400 degrees Fahrenheit and position the rack about ten inches from the heat source to ensure even baking and browning

Simmer Vegetables:

In a large saucepan combine sliced potatoes, rutabaga, thyme sprigs, kosher salt, grated garlic, Dijon mustard, black pepper, and two cups of milk. Bring to a gentle simmer over medium heat turning the vegetables occasionally to prevent sticking. Cover and reduce heat to low. Simmer until the vegetables are almost tender about twelve minutes

Thicken Sauce:

Whisk the flour into the remaining half cup of milk until smooth. Stir this mixture into the simmering vegetables and cook for about one minute stirring frequently until the sauce thickens. Remove from heat and discard the thyme sprigs

Assemble Gratin:

Spoon half of the vegetable and sauce mixture into a 10-inch broiler-safe skillet or baking dish. Sprinkle with half of the shredded Gruyère cheese. Add the remaining vegetable mixture arranging the slices as you like then top evenly with the remaining cheese

Bake and Broil:

Bake uncovered for fifteen to twenty minutes until bubbling at the edges. Increase the oven temperature to broil and cook one to two minutes until the top is golden brown. Let the gratin cool for ten minutes before garnishing with fresh thyme leaves and serving warm

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to preserve the creamy texture rather than using a microwave which can make it watery

Ingredient Substitutions

You can substitute Yukon Gold potatoes with red potatoes for a firmer bite or sweet potatoes for a sweeter note If Gruyère is unavailable, Emmental or Comté cheese can provide similar melting qualities and flavor Use low-fat milk if you want to reduce calories but whole milk offers the best creaminess

Serving Suggestions

Serve this gratin alongside roasted meats such as ham lamb or chicken for a classic combination A simple green salad with a tangy vinaigrette balances the richness of the dish Leftovers can be repurposed into individual portions and crisped under the broiler for a delicious second meal

Cultural Context

Potato gratins are a French-inspired comfort food traditionally made with cream and cheese. This variation using milk and rutabaga is a modern take that embraces wholesome ingredients while maintaining the essence of the classic dish. It reflects a trend toward lighter but flavorful home cooking

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Frequently Asked Questions About Recipes

→ Can I substitute the rutabaga with another vegetable?

Yes, turnips or parsnips can be used in place of rutabaga, but they will alter the flavor slightly.

→ Why is milk used instead of cream?

Milk keeps the gratin lighter while still providing creaminess, especially when thickened with flour and flavored with Gruyère.

→ Can this gratin be made ahead?

Yes, you can prepare and refrigerate the unbaked gratin a day in advance. Bring to room temperature before baking.

→ What’s the best way to slice the vegetables evenly?

A mandoline slicer is ideal for creating uniform 1/8-inch-thick slices, ensuring even cooking.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.