Golden rutabaga and potato gratin with thin vegetable layers and creamy sauce under Gouda
European Recipe

Rutabaga and potato gratin with mustard

Rutabaga and potatoes are simmered in milk and cream before being baked with cheese. Medium-hot mustard gives the mild sauce a savoury note.

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Total time 55 min
Calories 415 kcal
Servings 3 servings
Difficulty Easy
By the Published Editorially approved

Why this recipe works

Autumn root vegetables from the oven

Rutabaga and potato bring different textures and flavours together. Thin slices are precooked in the sauce before the gratin develops its cheese crust in the oven. This keeps the method manageable and helps the vegetables become evenly tender.

Vegetarian Dinners Autumn Recipes Potatoes Vegetables

Recipe

Rutabaga and potato gratin with mustard

Thin rutabaga and potato slices in creamy mustard sauce with a golden Gouda crust make a vegetarian autumn gratin.

Ingredients

3 servings

Method

  1. 1

    Prepare the vegetables and dish

    Preheat the oven to 180 °C with conventional top and bottom heat. Butter a small baking dish about 20 × 25 cm. Cut rutabaga and potatoes into slices about 2 mm thick. Finely chop the garlic.

  2. 2

    Precook the vegetables in the sauce

    Warm milk, cream, water, garlic, salt and pepper in a large saucepan. Add the rutabaga and potato slices and simmer gently over low heat for 10 minutes. Stir carefully along the bottom several times to prevent sticking.

  3. 3

    Fill the baking dish

    Remove the saucepan from the heat and stir in the mustard. Spread the vegetables and all the sauce evenly in the dish and sprinkle with Gouda.

  4. 4

    Bake the gratin

    Bake on the middle shelf for about 25 minutes until golden brown. Test the centre with a knife: it should slide easily through all the vegetable layers. Bake longer if needed and loosely cover the surface if it becomes too dark.

  5. 5

    Serve the gratin

    Remove the dish using oven gloves and let the steam escape briefly. Divide into portions and serve immediately. The sauce should be creamy and coat the vegetable slices.

Kitchen know-how

Tips for Rutabaga and potato gratin with mustard

Slice evenly

Similarly thin potato and rutabaga slices become tender at the same time. A kitchen slicer makes the work easier.

Heat the milk gently

Keep the sauce at a gentle simmer and stir along the bottom. Vigorous boiling makes sticking more likely.

Variations

How to adapt this recipe

Replace Gouda with the same quantity of Emmental. The flavour is stronger and the nutritional values change.

Replace rutabaga with the same peeled weight of kohlrabi. Slice equally thinly and check for tenderness at the end.

Nutrition per serving

415kcal
32.5 gCarbohydrates
13.6 gProtein
23.9 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Rutabaga and potato gratin with mustard

Rutabaga and potatoes are firm vegetables. Precooking them in the sauce shortens the oven time and distributes garlic and seasoning evenly.

Thicker slices take longer to become tender. Keep the thin slice thickness for the stated method, or extend both the precooking and oven time as needed.

It is stirred in after precooking. This distributes it evenly without cooking it throughout the entire simmering time.

The quantity is calculated for three main-course servings. A fresh salad goes well alongside but is not included in the nutritional values.

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