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 do we love this recipe?
- 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
In This Post
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
- Olive Oil
- Vegetable Stock- You can use chicken stock if keeping the recipe vegetarian isn't necessary.
- Thyme- You can use any combination of thyme, sage, and rosemary. I vary the herbs to match the protein I am cooking.
- Salt & Pepper
See the recipe card for quantities.
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 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
👩🏻🍳 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.
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.
💬Frequently Asked Questions
Rutabagas are often covered in a food safe wax after harvesting to keep them from drying out. With a wax coating, they can be stored for longer. However, it should be removed before cooking either by peeling the rutabaga or by washing it under warm water and scraping off the wax.
Because most rutabagas have been waxed for long term storage it is recommended that you always peel them.
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Parmesan Baked Rutabaga
- Baking dish
- Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, about ⅛ inch thick.2 pounds rutabagas
- Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.¼ cup extra-virgin olive oil, 2 cloves garlic, 8 sprigs fresh thyme, 1 teaspoon Kosher salt, ½ teaspoon Black pepper, ½ cup Fresh grated parmesan
- Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright. Pour over the vegetable stock. Cover with foil and bake until the edges and tops are golden brown and the center is tender about 45 to 55 minutes.⅓ cup vegetable stock
- Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme.½ cup Fresh grated parmesan
- A mandolin makes for easier slicing but you can use a knife.
- 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.
Check out our Baked Rutabaga web story!