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Rutabaga and spinach gratin with nutmeg is a delicious and nutritious dish that combines the earthy flavors of rutabaga with the fresh, vibrant taste of spinach. This recipe is perfect for a cozy dinner or a special occasion, offering a comforting yet sophisticated flavor profile.
Ingredients
- 2 large rutabagas, peeled and sliced
- 4 cups fresh spinach, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 teaspoon ground nutmeg
- 1 cup grated Gruyère cheese
- Salt and pepper to taste
- Breadcrumbs for topping (optional)
Preparation
Begin by preheating your oven to 375°F (190°C). Cook the sliced rutabaga in boiling water for about 10 minutes until tender. Drain and set aside.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk, stirring constantly until the sauce thickens. Add the ground nutmeg, salt, and pepper.
Mix the cooked rutabaga and chopped spinach into the sauce. Stir well to combine all ingredients evenly.
Transfer the mixture to a greased baking dish. Sprinkle the grated Gruyère cheese evenly over the top. If desired, add breadcrumbs for extra crunch.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly. Remove from oven and let it cool slightly before serving.
Serving Suggestions
This rutabaga and spinach gratin pairs beautifully with roasted meats or a light salad. Its rich, cheesy flavor combined with the subtle spice of nutmeg makes it a versatile side dish for many occasions.