Ingredients and Weight:
- 3.5 lbs Yukon Gold potatoes, peeled and diced
- 1.5 lbs rutabagas, peeled and diced
- 1 large onion, chopped
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup unsalted butter, plus extra for greasing
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh chives
- Salt and freshly ground black pepper
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large pot of boiling salted water, cook potatoes and rutabagas until tender, about 15 minutes. Drain and set aside.
- Heat butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- In a large bowl, combine potatoes, rutabagas, onions, heavy cream, milk, melted butter, Parmesan cheese, and chives. Season with salt and pepper to taste.
- Pour mixture into a greased 9x13 inch baking dish. Bake for 30-35 minutes, or until heated through and slightly browned on top.
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 150mg
- Carbohydrates: 35g
- Dietary Fiber: 3g
- Protein: 10g
Dish Characteristics:
- Creamy, comforting, and flavorful
- Perfect for cold weather and special occasions
- Easily customizable with different root vegetables
User Comments:
- "This was an amazing hit with my family. The perfect comfort food for a winter night."
- "The addition of Parmesan cheese and chives took this dish to the next level."
- "I love that I can use different root vegetables, depending on what's available."
Special Precautions and Tips:
- Use high-quality potatoes and rutabagas for the best flavor.
- If you don't have heavy cream, you can substitute with 1 cup of whole milk and 1/4 cup of melted butter.
- Cover the baking dish with foil if the top starts to brown too quickly.
