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Kartoffel-Steckrübe-Gratin

Potato-Rutabaga Gratin with Gruyère

An easy potato-rutabaga gratin made with Gruyere cheese and topped with crispy sage leaves. Delicious side dish for weeknight dinners or holiday occasions.

Course Side Dish
Category French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 271 kcal
Autor Elle

Ingredients

  • 2 tablespoons olive oil
  • 5 g fresh sage leaves (20 leaves)
  • 500 g rutabaga, trimmed and peeled (1/2 medium)
  • 225 g Gruyère cheese, freshly grated
  • 600 g medium-starch, all-purpose potatoes (e.g. Linda), scrubbed clean
  • 3 cloves garlic, minced
  • Generous pinch freshly grated nutmeg
  • 1 teaspoon fine sea salt
  • freshly ground black pepper, to taste
  • 3 tablespoons flour
  • 3/4 cup cream (15% fat) (180 ml)

Method

  1. Preheat the oven to 375ºF /190°C (170°C fan-assisted).
  2. In a 26 cm cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the sage leaves and fry until starting to brown and crispen (3–5 minutes). Using a slotted spatula or cooking tongs, transfer leaves to a paper-towel-lined plate. Swivel the skillet from side to side so that the remaining oil fully coats the sides of the skillet. Set aside.
  3. Using a mandoline, cut the peeled rutabaga into uniform 2-3 mm thick slices.
  4. Bring a large pot of lightly salted water to a boil; add the rutabaga slices and blanch for 3 minutes; until crisp tender. Drain in a colander; rinse under cold water to stop the cooking. Drain well and transfer to a clean kitchen towel. Pat dry to remove the excess water, then transfer to a large bowl.
  5. Using a large-hole grater, grate the Gruyère cheese; set aside.
  6. Peel the potatoes and using a mandoline, thinly slice the potatoes to 2-3 mm thick; transfer the bowl with the rutabaga.
  7. Add the garlic, nutmeg, salt, pepper, and flour to the bowl with the rutabaga and potatoes; toss gently until evenly coated.
  8. Layer 1/3 of potatoes in the cast-iron skillet coasted with the sage oil. Sprinkle 1/3 of cheese over potatoes.
  9. Layer another 1/3 of potatoes followed by another 1/3 of cheese. Repeat layering once more with remaining potatoes and cheese.
  10. Pour the cream evenly over top.
  11. Tightly cover skillet with foil and bake 30 minutes.
  12. Remove the foil, increase oven temperature to 400ºF / 200°C (180°C fan-assisted) and bake until bubbly and deeply golden brown (25–30 minutes).
  13. Use a sharp knife to poke through the middle to test for doneness. There should be some give from the rutabaga which will be al dente, if you prefer it more tender then cover with foil and bake for 5 more minutes.
  14. Remove from oven and allow the potato-rutabaga gratin to stand for a few minutes. Using your hands crumble the fried sage over top and serve.
  15. Enjoy!

Rezept Video

Notes

  • For this recipe, peel and slice the potatoes last, in order to avoid them oxidising. I also recommend using a mandoline to ensure the sliced vegetables are the same size.
  • Make sure you buy a block of the Gruyère cheese and shred it yourself. It melts much better than pre-shredded cheese.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the oven (or microwave) until warmed through.
  • This gratin recipe can be assembled and refrigerated overnight. Let it come to room temperature before baking.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.