Potato-And-Rutabaga Gratin

Rutabaga revs up this healthier take on a popular side.

Southern Living Potato-and-Rutabaga Gratin Recipe in baking dish

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
25 mins
Total Time:
55 mins

What's Easter without a rich and creamy potato gratin? It’s the perfect sidekick for ham, lamb, roasted chicken—you name it. If you’re wanting to eat healthier this season, the classic, cheese-and-cream filled recipe might feel off-limits, but that doesn’t have to be the case.

This wholesome version swaps the heavy cream for milk that is simmered with herbs and garlic, and leans on richly flavored Gruyére cheese, which allows you to use less and still get a big flavor impact.

As an added bonus, we’ve traded half of the potatoes for rutabaga, which is high in fiber and vitamins C and E. The result is a rich, cheesy, and creamy casserole that you can feel good about eating.


  • 1 1/2 lb. Yukon Gold potatoes, scrubbed and cut into1/8-inch-thick slices (from 5 potatoes)

  • 1 (1-lb.) rutabaga, peeled, trimmed, and cut into 1/8-inch-thick slices

  • 4 (5-inch) thyme sprigs, plus leaves for garnish

  • 1 1/2 tsp. kosher salt

  • 1 tsp. grated garlic

  • 3/4 tsp. Dijon mustard

  • 1/2 tsp. black pepper

  • 2 1/2 cups whole milk, divided

  • 3 Tbsp. all-purpose flour

  • 4 oz. Gruyère cheese, shredded (about 1 cup), divided


  1. Preheat oven to 400°F with rack about 10 inches from heat source.

    Add potatoes, rutabaga, thyme sprigs, salt, garlic, Dijon mustard, pepper, and 2 cups of the milk to a large saucepan. Bring to a simmer over medium, gently turning vegetables occasionally. (Vegetables will not be submerged.) Cover and reduce heat to low. Simmer, turning vegetables occasionally and stirring to prevent sticking, until vegetables are almost tender, about 12 minutes.

  2. Whisk together flour and remaining 1/2 cup milk in a small bowl until smooth. Stir flour mixture into simmering vegetable mixture. Cook, stirring occasionally, until thickened, about 1 minute. Remove from heat; discard thyme sprigs.

    Spoon half of the vegetable mixture into a 10-inch broiler-safe cast-iron skillet or 2-quart baking dish. Sprinkle with 1/2 cup of the cheese. Top with remaining vegetable mixture, arranging potato and rutabaga slices as desired. Sprinkle evenly with remaining 1/2 cup cheese.

  3. Bake, uncovered, in preheated oven until mixture is bubbling around edges, 15 to 20 minutes. Increase oven temperature to broil (keep gratin in oven). Broil until golden brown, 1 to 2 minutes. Remove gratin from oven, and let cool 10 minutes. Sprinkle with thyme leaves, and serve warm.

Related Articles