If you are a fan of potatoes in any form, you are going to go nuts for this easy root vegetable side dish. My 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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My readers have been extremely complimentary of my honey-roasted rutabaga recipe, and you have been asking for more ways to cook rutabaga at home.
Originally, I was going to do a rutabaga 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.
This recipe pairs well with proteins like roasted turkey or pork roast, making it perfect for holiday meals.
📖Why My Recipe Works
I kept the ingredients simple because I have been making this rutabaga recipe for these larger gatherings.
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.
Hands-on time for this recipe is about 10 minutes but even shorter if you have a mandolin. Cutting the rutabaga as thin as possible ensures it cooks in the time allotted.
🧾Ingredient Notes
- Rutabagas- You need 2 pounds, about 3 average-size rutabagas.
- Freshly Grated Parmesan Cheese- For vegetarians, try asiago cheese.
- Vegetable Stock- You can use chicken stock if keeping the recipe vegetarian isn't necessary.
- Garlic- Roasted garlic is excellent in this recipe!
- Thyme- You can use any combination of thyme, sage, and rosemary. I vary the herbs to match the protein I am cooking.
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
- If your rutabaga is waxed, you have to peel it. Cut it into paper-thin slices.
- Coat the slices in the oil and cheese mixture and then stack vertically in a greased baking dish. Drizzle over the broth and be sure to scrape any cheese and seasonings left in your mixing bowl over the top.
- Baked covered (this both steams and bakes the dish). Check halfway through if it is drying out, add a little bit more broth. Finish uncovered to brown the remaining cheese and crisp the edges.
Make Ahead
This 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.
👩🏻🍳 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.
- 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.
- Most rutabagas are covered in wax to keep them fresh. To check for wax, push your thumbnail across the skin.
🥗More Root Vegetable Recipes
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📖 Recipe Card
Parmesan Baked Rutabaga
Ingredients
- 2 pounds rutabagas
- ¼ cup extra-virgin olive oil
- 2 cloves garlic minced
- 8 sprigs fresh thyme leaves removed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese divided
- ⅓ cup vegetable stock or chicken stock
Instructions
- Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, no more than 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 grated parmesan cheese
- 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 grated parmesan cheese
Video
Notes
- A mandolin makes for easier slicing but you can use a knife. Either way, you need to slice the rutabaga as thin as possible or it will take much longer to cook.
- 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.
Equipment
- Baking dish
Nutrition
Common Recipe Questions
Why are rutabagas coated in wax?
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.
Do you have to peel rutabagas before cooking?
Because most rutabagas have been waxed for long-term storage it is recommended that you always peel them.
What is a Rutabaga?
Rutabagas are a root vegetable that is part of the cabbage family. They range in size from a couple of inches to larger than six inches. They are purple on top towards the stem and fade to yellowish-cream color at the bottom. Rutabagas are often confused with turnips. In fact, rutabagas are a hybrid of a turnip and wild cabbage.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
Tanya Holman Rapoz says
Can I prep the cassarole a day ahead?
Jen Wooster says
Yes you can!
Sue says
This is a winner in our house! The instructions are great and it was delicious. having a mandolin made it easy to put together.
Jen Wooster says
Thanks for the feedback Sue. Glad you enjoyed!
mb says
Do you think this can be made in advance and frozen?
Jen Wooster says
I haven't tested a make ahead option for this recipe. I think your best bet would be to parbake ahead and then store in the fridge.
Katie Hamilton says
my family loved this recipe! i was in a push for time so very thinly sliced and prepared as instructed but covered and microwaved for 10 minutes (stirring/shifting halfway thru) then baked at 375 degrees for 10', and added broiler for 1-2'! perfection!!
Jen Wooster says
Way to make it work on a short time frame!
SusanB says
I followed the directions exactly, except I used rosemary (what I had fresh). The garlic was overbearing and the rutabaga never did soften, even though I baked it even longer than the directions indicated. Not sure what I did wrong ...
Jen Wooster says
If you have very fresh garlic it may be strong, you can always increase or decrease the garlic based on your own preferences. If you used ripe rutabaga there is plenty of time for these to soften if they were cut thin enough (which is why I recommend a mandolin), stacked upright and covered with foil. The foil helps steam the rutabaga softening it. I am sorry you had trouble, this is such a popular recipe and so many people have had success with it.
Sam says
I've been baking this for well over an hour. Rutabaga is still firm and has not softened. This recipe does not work as written.
Mily says
Hi, do you think this recipe would work with Kohlrabi?
Jen Wooster says
I think the texture is similar so that part should work, although the cooking time will likely be less. I would actually add a pinch of sugar. Kohlrabi can be very pungent and the sugar while emphasize the sweetness. If you try this let me know how it turns out!