Rutabaga Gratin

Last Tuesday when I got my wisdom tooth pulled, I had to eat almost everything mashed and have since a newfound love for root vegetables. I discovered eating mashed is not that bad. Now that I can start introducing solid foods again, I am left with a lot of rutabaga, sweet potatoes and carrots in my fridge, so I went out to Pinterest and did a search for what to make for dinner for tonight. I picked 3 meals and let my husband pick his favourite. He picked out the rutabaga gratin. So here it is.


Rutabaga Gratin

2 medium rutabaga, peeled and sliced
2 small sweet potato, peeled and sliced
3,5 cups coffee creamer
4 garlic cloves, minced
1 yellow onion, cubed, browned
1/4 cup fresh parsley, chopped
1 1/2 cups grated cheese + 1/2 cup Philadelphia herb and garlic Cream cheese

Preheat oven to 400° F.

Fry onions until slightly brown at medium heat.
In a medium bowl mix the coffee cream with fried onion, parsley, garlic and salt.
Slice the rutabaga and the sweet potato.


In a round dish (I used a large one), place the slices in layers. Between each layer, pour in the cream mixture and some grated cheese. Top with the rest of the grated cheese and cut little pieces of cream cheese on top. The taste that comes from there is amazing!!! Next time I will use a whole cup of cream cheese!

edit-2Because I used a large dish and thick slices, my Gratin was in the oven for 1 hour 45 minutes. If you use smaller dish, bake for 60-65 minutes or until the veggies are soft.

Remove from oven, let it sit for few minutes and serve!


It was so good that I helped myself to seconds. This is going to be one of my favourite dinners from now on….
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