Rutabaga Gratin with Prosciutto and Gruyère

Rutabaga Gratin with Prosciutto and Gruyère
Photo by Scott Phillips


  • 2 tsp. chopped fresh thyme
  • 1 cup heavy cream
  • 1 small clove garlic, smashed to a paste with a pinch of salt
  • 2 lb. rutabaga, peeled, halved, and sliced 1/8 inch thick
  • 2 Tbs. unsalted butter, softened
  • 2 oz. thinly sliced prosciutto (about 4 slices), cut into small squares
  • ¾ cup coarse fresh breadcrumbs
  • + 3 more ingredients
    • Freshly ground black pepper
    • Kosher salt
    • 1-½ oz. Gruyère, grated (½ cup)

Position a rack in the center of the oven and heat the oven to 400°F. Bring a 4-quart pot of well-salted water to a boil over high heat. Add the rutabaga and cook until just tender, about 6 minutes. Drain well and spread out on a baking sheet to cool at room temperature. Coat an 11-inch (1-1/2-...

View full recipe at Fine Cooking


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