{"id":88134,"date":"2024-10-05T09:00:00","date_gmt":"2024-10-05T07:00:00","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=88134"},"modified":"2024-10-01T18:46:59","modified_gmt":"2024-10-01T16:46:59","slug":"potato-rutabaga-gratin","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/potato-rutabaga-gratin\/","title":{"rendered":"Potato-Rutabaga Gratin with Gruy\u00e8re"},"content":{"rendered":"\n

An easy potato-rutabaga gratin made with Gruyere cheese and topped with crispy sage leaves. It\u2019s perfect the perfect side dish for family gatherings or the holidays. And it also makes terrific leftovers, meaning you can enjoy it as dinner for two with a salad and have your meal planning for the next day complete! <\/p>\n\n\n\n

The best thing about preparing a gratin is that the process is simple and the result is a delicious and flavourful potato side dish that is cheesy while not being overly heavy. It\u2019s perfect for holidays or anytime you need a delicious, vegetarian side!<\/p>\n\n\n

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\"Gratin<\/figure>\n<\/div>\n\n\n

Earthy Rutabaga Adds Intrigue to Classic Potato Gratin<\/h2>\n\n\n\n

utabagas are often overlooked and under-appreciated, but this flavoursome potato-rutabaga gratin highlights this vegetable\u2019s delicious texture and comforting qualities. This versatile root vegetable belongs to the cabbage family (as a cross between wild cabbage and turnips)and has a yellowish-orange flesh, which when cooked become sweet and savoury and has a texture similar to potatoes. Since they belong to the brassica family, they also have hints of bitterness which is perfectly balanced out thanks to the cream in this dish.  <\/p>\n\n\n\n

Like many vegetables, rutabagas are high in antioxidants. And when compared to potatoes, although they are higher in sugar, rutabagas provide half the calories, half the carbohydrate, and 4 times the fiber, plus a great dose of vitamin C and E. All of which make them a nutritious stand-in for potatoes.<\/p>\n\n\n

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\"Potato-Rutabaga<\/figure>\n<\/div>\n\n\n

Everything You Need to Make Au Gratin Potatoes with Rutabaga<\/h2>\n\n\n\n

This potato-rutabaga gratin recipe uses super simple ingredients and is easy to customise with your favourite cheese. Here\u2019s what you\u2019ll need:<\/p>\n\n\n\n

Olive oil: <\/strong>unlike traditional potato au gratin, I use olive oil rather than butter. Since we are infusing the oil with sage you\u2019ll need a heat resistant olive oil. I like to use my go-to extra-virgin olive oil (Farchioni Il Casolare<\/a> – unpaid mention!) that tastes fantastic while also being heat-resistant.\u00a0<\/p>\n\n\n\n

Sage:\u00a0<\/strong>adds warmth and a herbal, earthy\u00a0flavour that is slightly peppery\u00a0with hints of mint, eucalyptus, and lemon. It\u2019s a terrific match for potatoes and rutabaga. Plus it adds a a hint of green on top and infuses the oil, which coats the pan, with flavour.\u00a0<\/p>\n\n\n\n

Gruy\u00e8re cheese:\u00a0<\/strong>Gruyere adds a salty, and nutty flavour which gives the gratin a creamy richness.\u00a0 Nutty Comt\u00e9 would be my second choice of cheese here. Appenzeller would also work nicely. Otherwise try Emmental or a Swiss cheese.\u00a0<\/p>\n\n\n\n

Linda potatoes:\u00a0<\/strong>the best potatoes for au gratin are all-purpose Linda potatoes. They are a medium starch potato with a gold flesh and make for a tender and creamy gratin.\u00a0<\/p>\n\n\n\n

Rutabaga: <\/strong>also called swede, when cooked it becomes sweet and tastes similar to potatoes, however has some hints of carrot and turnip. It\u2019s a terrifically versatile vegetable that often get overlooked.\u00a0<\/p>\n\n\n\n

Flour:\u00a0<\/strong>helps to ensure a creamy gratin, as the rutabaga and potatoes will release some moisture after being salted.\u00a0<\/p>\n\n\n\n

Garlic:<\/strong>\u00a0I recommend preparing this dish with fresh garlic, however the amount can be reduced or skipped all together, if preferred. Or try using a little garlic powder instead.<\/p>\n\n\n\n

Nutmeg:<\/strong>\u00a0freshly grated is preferred as it is more flavourful.\u00a0<\/p>\n\n\n\n

Salt and pepper:<\/strong>\u00a0I like to use a fine sea salt and freshly ground black pepper for this recipe.<\/p>\n\n\n\n

Cooking cream:<\/strong>\u00a0with 15% fat, it is creamy but not too heavy. Alternatively, you can also use a combination of equal parts whole milk and heavy cream (Slagsahne).<\/p>\n\n\n

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\"Potato-Rutabaga<\/figure>\n<\/div>\n\n\n

How to Make Potato-Rutabaga Gratin<\/h2>\n\n\n\n

The recipe is easily prepared in just a few easy steps. <\/p>\n\n\n\n

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  1. Fry the sage leaves in olive oil until crispy.<\/li>\n\n\n\n
  2. Thinly slice the rutabaga and blanch it until crisp-tender.<\/li>\n\n\n\n
  3. Slice the potatoes and toss them together with the rutabaga in flour and seasonings.<\/li>\n\n\n\n
  4. Layer the gratin and pour over the cream.<\/li>\n\n\n\n
  5. Bake and serve!<\/li>\n<\/ol>\n\n\n
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    Tips for Preparing Rutabaga<\/h2>\n\n\n\n

    Rutabaga is a very dense root vegetable, which means it needs to cook longer than potatoes. Therefore, it is first blanched in boiling water before assembling the gratin. Blanching it for 3 minutes will allow it to cook until al dente in the gratin. If you prefer to a very tender and creamy rutabaga, then blanch it for an additional 2-3 minutes. It should still be somewhat crisp-tender after blanching, as it will continue to cook in the oven for another 55-60 minutes. <\/p>\n\n\n

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    \"Potato-Rutabaga<\/figure>\n<\/div>\n\n\n

    Curious About Rutabaga? Find More Delicious Recipes Here!<\/h2>\n\n\n\n

    If you love rutabaga as much as I do, then you definitely need to try one of these tasty recipes:<\/p>\n\n\n\n