Ingredients for Rutabaga And Carrot Gratin
- 1 large rutabaga (about 2 lbs)
- 1 lb carrots
- 1/2 medium shallot
- 4 tablespoons butter
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cloves minced garlic
- 1 teaspoon salt
- 1 cup grated Gruyere cheese
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How to Make Rutabaga And Carrot Gratin
- Preheat oven to 350°F (175°C).
- Using a mandoline slicer or sharp knife, thinly slice 1 large rutabaga (about 2 lbs), 1 lb carrots, and 1/2 medium shallot.
- Set sliced vegetables aside.
- In an oven-safe casserole dish, melt 4 tablespoons of butter over medium heat. Stir in 1 cup heavy cream, 1/2 cup milk, 2 cloves minced garlic, and 1 teaspoon salt.
- Bring to a gentle simmer, stirring occasionally, until the butter is fully melted and the mixture is slightly thickened. Remove from heat.
- Layer the sliced rutabaga, carrots, and shallot in the casserole dish, pressing gently to submerge them in the cream mixture. Repeat layers until all vegetables are used.
- Sprinkle 1 cup of grated Gruyere cheese (or your favorite cheese) evenly over the top.
- Bake for 45-50 minutes, or until the vegetables are tender and the top is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
45g
Fat
57g
Carbs
6g
