Imagine a dish that transforms humble root vegetables into a creamy, aromatic masterpiece that will have your family and guests begging for seconds. This Spiced Sweet Potato and Rutabaga Gratin is not just a side dish—it's a culinary experience that marries the earthy sweetness of sweet potatoes with the subtle peppery notes of rutabaga, all bathed in a luxurious, spice-infused cream and topped with golden, melted cheese. Whether you're looking to impress at a dinner party or simply elevate your weeknight meal, this recipe promises to be a game-changer in your cooking repertoire.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and sliced
- 1 medium rutabaga, peeled and sliced
- 1 cup heavy cream
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 cup grated cheese (e.g., Gruyère or cheddar)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Carefully peel the sweet potatoes and rutabaga using a sharp vegetable peeler. Slice both vegetables into thin, uniform rounds approximately 1/8 inch thick. A mandoline slicer works best for creating consistent slices.
- In a large mixing bowl, combine heavy cream, ground nutmeg, ground cinnamon, salt, and black pepper. Whisk the mixture until all spices are well incorporated.
- Begin layering the sliced vegetables in the prepared baking dish. Alternate layers of sweet potato and rutabaga, slightly overlapping each slice to create an attractive, even arrangement.
- Pour the spiced cream mixture evenly over the layered vegetables, ensuring all slices are moistened. The cream will help create a rich, creamy texture during baking.
- Sprinkle the grated cheese generously over the top of the vegetable layers, covering the surface completely.
- Cover the baking dish with aluminum foil, creating a loose tent to allow steam to escape. Place in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
- Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the cream to set and makes portioning easier.
- Serve hot as a side dish, garnishing with fresh herbs like thyme or parsley if desired. The gratin pairs wonderfully with roasted meats or as a vegetarian main course.
Tips
- Slice Consistently: Use a mandoline slicer for uniform vegetable slices, ensuring even cooking and a beautiful presentation.
- Season Generously: Don't be shy with spices—nutmeg and cinnamon are key to developing deep, complex flavors.
- Choose the Right Cheese: Gruyère adds a nutty richness, while cheddar provides a sharper tang. Feel free to experiment!
- Cover and Uncover: The foil technique helps steam the vegetables and prevents over-browning.
- Let It Rest: Allowing the gratin to sit for 10 minutes after baking helps the cream set and makes serving easier.
- Make Ahead: This dish can be assembled earlier in the day and baked just before serving, making it perfect for entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 70mg
