MASHED POTATO AND RUTABAGA GRATIN
Steps:
- Butter an 8x11-inch baking dish and set aside. Put the potatoes and rutabaga in a 5- to 6-quart saucepan or Dutch oven and cover with cool water by about 1 inch (the rutabaga will float to the top). Add 1/2 tsp. salt and bring to a boil over medium-high heat. Reduce the heat to medium, cover partially, and cook until the potatoes are very tender and the rutabaga is soft, about 25 minutes. Drain the vegetables and return them to the pot. Set over medium heat for a minute or two, shaking and stirring to rid them of excess moisture and steam. Transfer the vegetables to a stand mixer fitted with the paddle attachment (or use a large mixing bowl and an electric hand mixer). On low speed, break up the vegetables until the potatoes are smooth and there are small chunks of rutabaga in the mixture. Gradually add the cream cheese, increase the speed to medium, and beat until absorbed. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the purée seems too dry, add enough milk to make it light and fluffy but not wet. (You may not need to use any milk.) Season to taste with salt and pepper. Transfer the mash to the prepared baking dish, smoothing the top with a spatula. Sprinkle the remaining cheese on top. Serve Position a rack in the center of the oven and heat the oven to 375°F. If the gratin was made assembled ahead and refrigerated, let it sit at room temperature while the oven heats. Bake uncovered until heated though and the top is golden, about 40 minutes for a refrigerated gratin or about 20 minutes for a freshly made gratin. Let sit for 15 minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Made Up
[email protected]This gratin is a must-try for anyone who loves mashed potatoes and rutabaga.
Oye Elizabeth
[email protected]I've made this gratin several times now and it's always a hit. It's a great dish to serve for special occasions or just for a weeknight meal.
Susan Walker
[email protected]This gratin is a great comfort food dish. It's perfect for a cold winter night.
Naattah Hassan
[email protected]I'm not a big fan of cheese, but I still enjoyed this gratin. The mashed potato and rutabaga were so flavorful that I didn't miss the cheese.
Chriz lucky Star
[email protected]This gratin is a great way to use up leftover mashed potatoes. It's also a great dish to serve for brunch or lunch.
Ankunda Aisha
[email protected]I added some chopped carrots and celery to my gratin and it turned out great. The extra vegetables added a nice crunch and flavor.
Nasir Kochaye
[email protected]This gratin is a great make-ahead dish. You can make it ahead of time and then just pop it in the oven when you're ready to serve.
Jannat Sajal
[email protected]I made this gratin for a potluck and it was a big hit. Everyone loved the unique flavor combination of the mashed potato and rutabaga.
Alfredo Morales
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids loved the cheesy topping and didn't even notice the rutabaga.
Hajar Tanan
[email protected]I'm not a huge fan of rutabaga, but this gratin was surprisingly good. The mashed potatoes and cheese helped to balance out the flavor of the rutabaga.
Jim Khan
[email protected]This gratin is a must-try for anyone who loves mashed potatoes and rutabaga. It's creamy, cheesy, and absolutely delicious.
Sadiyakhatun Khatun
[email protected]I've made this gratin several times now and it's always a hit. It's a great dish to serve for special occasions or just for a weeknight meal.
Chijioke Kindness
[email protected]This is a great recipe for a vegetarian main course. It's also a good way to get kids to eat their vegetables!
Aman Zahid
[email protected]I added some chopped bacon to my gratin and it turned out amazing! The bacon added a smoky flavor that really complemented the potato and rutabaga.
Bishwajit Das
[email protected]This gratin is a great way to use up leftover mashed potatoes and rutabaga. It's also a great dish to make ahead of time, which makes it perfect for busy weeknights.
Kelsey Skye
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the combination of mashed potato and rutabaga, and the cheese topping was a real crowd-pleaser.
savage willy
[email protected]This recipe was easy to follow and the result was a delicious and comforting dish. The mashed potato and rutabaga were creamy and flavorful, and the cheese topping was perfectly golden brown.
Elvis Asare
[email protected]Mashed Potato and Rutabaga Gratin was a delight to make and even more enjoyable to eat! The flavors of the potato and rutabaga blended perfectly, and the cheesy topping added a touch of richness that made this dish truly special.