Loading...Cheesy Rutabaga and Sweet Potato Gratin
This cheesy gratin is an indulgent and luxurious twist on a French classic. Alternating thin slices of rutabaga and sweet potato topped with a creamy cheesy sauce and baked until golden brown perfection– how could it get any better?
Ingredients
Instructions
- StepPreheat the oven to 375°F. Grease a 9 x 13-inch baking dish with melted butter.
- StepTo make the béchamel sauce, melt 3 tbsp butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, until thick and bubbly.
- StepSlowly whisk in the local milk. Cook, whisking often, until the sauce thickens. Stir in the nutmeg, salt, and pepper. Taste and adjust seasoning if needed.
- StepArrange the sliced rutabaga and sweet potatoes in the prepared baking dish, alternating the slices as evenly as possible.
- StepPour the béchamel sauce evenly over the vegetables. Top with shredded local gouda.
- StepCover with foil and bake for 35–40 minutes. Remove the foil and bake for another 20–25 minutes, or until the vegetables are tender, the sauce is bubbling, and the top is golden brown.
- StepLet stand for 10 minutes before serving.
