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Creamed Rutabaga and Russet Potatoes

(recipe, Jackie Varriano)

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  1. 4 cups vegetable stock
  2. 1 cup water
  3. Salt and pepper, to taste
  4. 2 large rutabagas, peeled and cut into large chunks
  5. 4 russet potatoes, peeled and cut into large chunks
  6. 5 garlic cloves, peeled
  7. ½ cup whole milk
  8. 4 Tbsp. butter, divided
  9. 2 Tbsp. olive oil
  10. 1 yellow onion, thinly sliced
  11. 1 cup grated Gruyère cheese
  12. 1½ Tbsp. fresh thyme


  1. Fill a large pot with the vegetable stock, water, and a generous amount of salt. Add the rutabagas and bring to a simmer. Simmer for 20 minutes, then add the potatoes and the garlic cloves. Simmer for another 20 minutes, or until the potatoes and rutabagas are tender. Drain.
  2. If the potatoes or rutabagas look slightly waterlogged, place them back in the pot and set on the stove over medium-high heat for 5 to 10 minutes, stirring occasionally, to steam out excess water. Place in a large bowl.
  3. Heat the milk and 2 tablespoons of the butter in a small saucepan until the butter has melted and the mixture is steaming. Add to the potato mixture. Mash until smooth, taste for salt and pepper, and set aside.
  4. Melt the remaining 2 tablespoons butter and the 2 tablespoons of olive oil in a heavy-bottomed sauce pan or cast-iron skillet over medium heat. Add the onions and, stirring occasionally, cook until golden brown and caramelized. Remove from the heat and set aside.
  5. Preheat the oven to 350 degrees. Pour the potato mixture into a 10-inch pie dish. Top with the caramelized onions, the grated Gruyère, and the fresh thyme. Bake until the cheese is melted, 8 to 10 minutes. Turn the oven to broil and keep the dish under the broiler for 5 to 10 minutes, or until the cheese is slightly browned. Serve immediately.