Rutabaga and Root Vegetable Gratin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy gratin layering thin slices of rutabaga, carrots, and potatoes baked with garlic and cream until bubbly and golden. This french-inspired vegetarian (vegetarian) ready in about 80 minutes pairs medium (about 1 pound) rutabaga, medium carrots, medium (about 1 pound) potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 6 French cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Peel 1 medium rutabaga, 2 medium carrots, and 2 medium potatoes. Using a mandoline or sharp knife, slice each into 1/8-inch thin rounds of equal thickness.
  2. Step 2: In a small saucepan, gently heat 1 1/2 cups heavy cream with 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves until just simmering, then remove from heat.
  3. Step 3: Butter a 9x9-inch baking dish and layer the vegetable slices alternately, slightly overlapping, until all are used.
  4. Step 4: Pour the warm garlic cream evenly over the layered vegetables. Sprinkle 1 cup grated Gruyère cheese over the top.
  5. Step 5: Cover loosely with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until the top is golden and cream is bubbling.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Rutabaga and Root Vegetable Gratin take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rutabaga and Root Vegetable Gratin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium carrots from drying out.

Can I substitute ingredients in Rutabaga and Root Vegetable Gratin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rutabaga and Root Vegetable Gratin for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Rutabaga and Root Vegetable Gratin vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes