Top | Jackie Varriano
Creamed Rutabaga and Russet Potatoes
(recipe, Jackie Varriano)
- 4 cups vegetable stock
- 1 cup water
- Salt and pepper, to taste
- 2 large rutabagas, peeled and cut into large chunks
- 4 russet potatoes, peeled and cut into large chunks
- 5 garlic cloves, peeled
- ½ cup whole milk
- 4 Tbsp. butter, divided
- 2 Tbsp. olive oil
- 1 yellow onion, thinly sliced
- 1 cup grated Gruyère cheese
- 1½ Tbsp. fresh thyme
- 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.
- 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.
- 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.
- 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.
- 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.