Rutabaga and Cranberry Gratin
Silky, lightly browned layers of tender root vegetables contrast with pops of chewy tart fruit and a golden, bubbling cheese topping. Thin slices become fork-tender after a quick simmer and a short bake, forming a visually pretty casserole with caramelized edges and a creamy, slightly sweet sauce.
For a swap, use peeled turnip or parsnip in place of the main root if rutabagas are scarce. Substitute fontina or sharp cheddar for Gruyère, and swap dried cranberries for tart cherries or currants. To speed prep, slice the root vegetable with a mandoline or very sharp knife and par-cook the slices in simmering salted water until just tender.
Serve this with roasted poultry, a winter grain bowl, or as part of a holiday spread; it also holds well for potlucks and makes-ahead dinners—reheat covered at low oven temperature. Include a simple green salad or steamed greens to balance the richness, and garnish with extra thyme or chopped toasted walnuts for texture.
How to Make It
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1
Preheat the oven to 200°C (400°F). Butter a 9x9-inch (or similar) baking dish and set aside.
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2
Peel the rutabaga and cut into 2–3 mm (about 1/8-inch) thin slices using a mandoline or sharp knife. Thinly slice the onion.
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3
Bring a large pot of salted water to a simmer. Add the rutabaga slices and simmer gently until just tender when pierced, about 6–8 minutes. Drain and spread on a tray to cool slightly.
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4
Melt the butter with the olive oil in a medium saucepan over medium heat. Add the sliced onion and cook until softened and translucent, 6–8 minutes. Stir in the flour and cook 1 minute more to remove raw flour taste.
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5
Whisk in the milk and cream gradually, then simmer until the sauce thickens to coat the back of a spoon, 3–4 minutes. Remove from heat and stir in 100 g of the Gruyère, the Parmesan, brown sugar, thyme leaves, salt and black pepper.
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6
Layer half the par-cooked rutabaga slices in the prepared dish, overlapping slightly. Scatter half the dried cranberries over the layer. Pour half the cheese sauce evenly over the layers. Repeat with remaining rutabaga, cranberries and sauce.
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7
Sprinkle the remaining 50 g Gruyère and the panko breadcrumbs over the top. Drizzle with a little olive oil if desired for extra browning.
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8
Bake uncovered until the top is golden and bubbling and the rutabaga is very tender, 20–25 minutes. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.
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9
Rest the gratin 5 minutes before serving. Garnish with a few fresh thyme sprigs or chopped toasted walnuts, if desired.
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