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Cheesy Holiday Rutabaga Gratin

Cheesy Holiday Rutabaga Gratin

Rutabaga is possibly the most under-utilized root vegetable in the cooking world, the purple skinned starchy cabbage-turnip hybrid, in this gooey recipe, will guarantee to tickle your taste buds! With only a few days left until the big day you may have your holiday meal all planned out, you will want to quickly slot this delectable dish into your intimate family holiday line up. Easily make this dish vegetarian friendly by omitting the prosciutto. This recipe is the perfect holiday/winter dish to warm your bones and your soul. Full of winter veggies, prosciutto and ooey-gooey cheesy goodness!


Cheesy Holiday Rutabaga Gratin

Makes 4 to 6 servings 

Use a 28 cm  gratin dish. Can double the recipe and use a 36 cm gratin dish. 

Ingredients 

  • Kosher salt
  • 2 lb. rutabaga, peeled, halved, and sliced 1/8 inch thick (Rutabaga can be subbed for potatoes, sweet potatoes in the same amount)
  • 2 Tbs. unsalted butter, softened
  • 2 oz. thinly sliced prosciutto (about 4 slices), cut into small squares
  • 3/4 cup coarse fresh breadcrumbs
  • 1 small clove garlic, smashed to a paste with a pinch of salt
  • Freshly ground black pepper
  • 1-1/2 oz. Gruyère, grated (1/2 cup)
  • 2 tsp. chopped fresh thyme
  • 1 cup heavy cream

Method  

  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Bring a 4-quart pot of well-salted water to a boil over high heat.
  3. Add the rutabaga and cook until just tender, about 6 minutes.
  4. Drain well and spread out on a baking sheet to cool at room temperature.
  5. Coat an 28cm oval gratin dish (or other small gratin dish) with about ½ Tbs. of the butter. 
  6. In a skillet, melt the remaining butter over medium heat.
  7. Add the prosciutto and cook, stirring occasionally, until just beginning to brown and crisp, about 2 minutes.
  8. Take off the heat, toss the breadcrumbs and garlic with the prosciutto and butter. Set aside.
  9. Arrange a single layer of rutabaga slices in the gratin dish, slightly overlapping.
  10. Season evenly with salt and pepper and sprinkle half of the Gruyère and thyme on top.
  11. Repeat with another layer of rutabaga, salt, pepper and the remaining thyme and Gruyère.
  12. Top with a final layer of rutabaga and season again with salt and pepper. (You can prepare the recipe to this point up to 2 hours ahead. Cover and keep at room temperature.)
  13. Bring the cream to a simmer in a small saucepan.
  14. Gently pour the cream over the rutabaga and scatter the prosciutto mixture on top.
  15. Bake until the rutabaga can be easily pierced with a fork, and the prosciutto topping is deeply golden, 25 to 30 minutes.
  16. Let sit for about 10 minutes before serving.

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