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Rutabaga Root Vegetable Gratin
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Rutabagas are the stars of this glorious root vegetable dish, mostly because we had so many in our CSA boxes that we had a few more to use up. But any combination of root veggies works wonderfully, just make sure you get everything sliced the same thickness for even cooking. A mandolin is your best friend for this kind of recipe. 
serves 8


4 tablespoons butter, divided plus more for baking dish

1½ cups Panko breadcrumbs

1½ cups grated Parmesan, divided

3 cups half and half

1 tablespoon Better Than Bouillon, dissolved in 1 cup water

2 garlic cloves, crushed and minced

6 sprigs thyme plus 1 tablespoon leaves

Salt and pepper

1½ pounds rutabaga, peeled, sliced 1/16" thick

1 pound red or gold beets, peeled, sliced 1/16" thick

1 pound turnips, peeled, sliced 1/16" thick

1 pound Yukon Gold potatoes, peeled, sliced 1/16" thick

1 pound carrots, peeled, sliced 1/16" thick

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Rutabaga Root Vegetable Gratin
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Heat oven to 400 degrees. Butter a glass baking dish.
2. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5 to 7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 tablespoon thyme leaves; season with salt and pepper.
3. Bring half and half, bouillon mixture, garlic, thyme sprigs, and remaining 2 tablespoons butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover and keep warm.
4. Starting with beets (so they don’t color all the other veggies red), arrange slices on bottom of baking dish. Follow with one layer of all other veggies then top with ½ cup Parmesan. Repeat layers, ending with rutabaga on top. Pour cream mixture over all the vegetables and place a piece of parchment paper directly on top of vegetables.
5. Bake until vegetables are crisp-tender and cream is thickened, 50 to 60 minutes. Uncover, top with breadcrumbs, and bake until gratin is bubbling and breadcrumbs are brown, 15 to 20 minutes longer. Let sit 10 minutes before serving.


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