Parmesan Baked Rutabaga Recipe- Easy Side Dish Recipe (2024)

If you are a fan of potato stacks or gratins in any form, you are going to go nuts for this easy root vegetable side dish. This parmesan baked rutabaga recipe is essentially a hybrid between baked rutabaga stacks and roasted rutabaga gratin. Lightly cheesy, with crispy edges, and very little hands-on time.

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Our readers have been extremely complimentary of our honey-roasted rutabaga recipe, and you have been asking for more ways to cook rutabaga at home.

Originally I was going to do a low-carb version of the classic parmesan potato stacks made in a muffin tin. However, because rutabagas tend to be much larger than the standard muffin tin, I found stacking them on their sides like a root vegetable gratin to be the perfect solution.

📖Why This Recipe Works

• Naturally gluten-free and vegetarian
• Very little hands-on time
• Makes great leftovers
• Pairs well with many proteins like roasted turkey or pork roast, making it perfect for holiday meals

🧾Ingredient Notes

Because I have been making this rutabaga recipe to pair with larger dinners, I kept the ingredients simple. You might notice there is no cream or milk in this recipe. One of the things I like about rutabagas is that they are lighter than potatoes and I wanted to keep with that theme.

But don't worry, I am working on a cheesy rutabaga gratin recipe as we speak!

• Rutabagas- You need 2 pounds, about 3 average-size rutabagas.
• Freshly Grated Parmesan Cheese- For vegetarians try asiago cheese.
• Olive Oil
• Vegetable Stock- You can use chicken stock if keeping the recipe vegetarian isn't necessary.
• Garlic
• Thyme- You can use any combination of thyme, sage, and rosemary. I vary the herbs to match the protein I am cooking.
• Salt & Pepper

How to Pick a Rutabaga

Rutabagas are in season from October to March. Look for ones that are firm, about 4 to 5 inches in diameter. Unlike turnips, rutabagas are better at a larger size. And they will stay tender when cooked. They should have a purplish top and creamy yellow bottom.

⏲️How to Make Baked Rutabaga

Hands-on time for this recipe is about 10 minutes but even shorter if you have a mandolin.

Step 1- Prep the Rutabaga

When slicing rutabagas thinly they don't have to be peeled. However, most rutabagas are covered in wax to keep them fresh. To check for wax push your thumbnail across the skin.

If there is wax present, go ahead and peel the rutabaga. If there isn't any wax, peeling is optional. Use a mandolin or sharp knife to slice the rutabagas into ⅛ to ¼-inch thick slices.

Trim the slices down or cut them in half if they are significantly wider than your baking dish is deep. It is okay for the slices to stick up ½ inch or so above the side of the dish.

Step 2- Season

Combine half the parmesan, garlic, herbs, salt and pepper, and olive oil in a large mixing bowl. Add your rutabaga slices and use your hands to thoroughly coat both sides of each slice.

Step 3- Layer

Stack the rutabaga slices vertically so that the ridges face out of the baking pan. They should be tight enough to stand upright but not so tight the vegetable stock can't be poured over. You may have some extra.

Drizzle over the vegetable stock and be sure to scrape any cheese and seasonings left in your mixing bowl over the top.

Step 4- Bake

Bake covered for 45 to 55 minutes until the rutabaga is soft and the top is turning golden. Sprinkle over the remaining cheese. Bake uncovered for 10 minutes to melt and crisp up the top.

Making Baked Rutabaga in Advanced

This parmesan rutabaga recipe can be made one day in advance up through pouring on the vegetable stock and covering it with foil. Allow the dish to come to room temperature before adding the stock and baking.

🥗What to Serve with Rutabagas

For main courses, we like our roasted lemon and herb turkey breast, mushrooms with chestnuts, or braised pork roast with apples.

Complimentary side dishes include garlic green beans, our deconstructed green bean casserole, sauteed greens such as kale or spinach, a shaved brussels sprout salad, or balsamic mushrooms.

👩🏻‍🍳 Expert Tips

• Rutabagas are the perfect canvas for bold flavors. Feel free to experiment with herbs and seasonings.
• Layer in other root vegetables like potatoes, carrots, or turnips for a unique twist.

🌡️Storage

Leftover baked rutabaga can be stored covered with foil and kept in the fridge for 4 to 5 days. Reheat at 300 F degrees or portion out onto a plate and microwave on medium-high for 4 minutes.

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