Description
A creamy and cheesy gratin made with layers of potato and rutabaga, topped with Gruyère cheese for a rich, savory flavor.
Ingredients
Scale
- 2 large potatoes, peeled and thinly sliced
- 2 large rutabagas, peeled and thinly sliced
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 1 tbsp fresh thyme, chopped (optional)
Instructions
- Preheat the oven to 180°C (350°F). Grease a baking dish with butter or oil.
- In a skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3 minutes.
- Stir in the heavy cream, nutmeg, salt, and pepper. Bring to a simmer, then remove from heat.
- In the prepared baking dish, layer the sliced potatoes and rutabagas alternately. Pour the cream mixture over the vegetables, ensuring they are evenly coated.
- Top with the grated Gruyère cheese.
- Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, until the top is golden and the vegetables are tender.
- Sprinkle with fresh thyme before serving, if desired.
Notes
- If you prefer a stronger cheese flavor, you can mix Gruyère with Parmesan cheese.
- This gratin is perfect as a side dish for roasted meats or poultry.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: gratin, potato, rutabaga, Gruyère, cheese, French, vegetarian