This gratin recipe is particularly dear to me because it transforms rutabaga, often overlooked, into a true star of the plate. I created this dish one evening in December when I wanted to cook something different with the root vegetables in my basket.
The combination of the rutabaga's melting texture and the rustic flavor of the chestnuts creates a perfect harmony. The Comté cheese enhances the dish with its fruity taste and beautiful golden color once baked.
This gratin makes a complete and nourishing main course, ideal for vegetarians. The chestnuts provide complex carbohydrates while the cheese supplies the necessary protein.
You can adapt this recipe to your liking: replace the Comté cheese with Beaufort for a more robust flavor, or add some chopped walnuts for extra crunch. This recipe also makes excellent preparation in advance.
Rutabaga gratin with chestnuts and Comté cheese
4
portions20
minutes25
minutes45
minutesA comforting gratin that combines the sweetness of rutabaga with the tenderness of chestnuts. The Comté cheese adds a melting touch, perfect for warming up winter evenings.
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Ingredients
800 g of rutabaga
200g of vacuum-packed cooked chestnuts
150g cheese of grated Comté
2 medium leeks
25 cl of full liquid cream
2 tablespoons of butter
1 tablespoon of flour
15 cl of milk
1 pinch of nutmeg
Salt and freshly ground pepper
Preparation steps
- Preheat your oven to 200°C. Peel the rutabaga and cut it into 3mm thick slices.
- Clean the leeks and finely slice the white and tender green parts. Roughly crumble the chestnuts.
- Melt the butter in a saucepan. Add the flour and stir for 1 minute to form a light roux.
- Gradually pour in the milk, then the cream, whisking constantly. Season with salt, pepper, and nutmeg. Let it thicken for 3 minutes.
- In a buttered gratin dish, alternate layers of rutabaga, sliced leeks and crumbled chestnuts.
- Pour the creamy sauce over everything. Sprinkle the grated Comté cheese on top.
- Bake for 25 minutes until the top is golden brown and the vegetables are tender.
- Let it rest for 5 minutes before serving piping hot.
📝 Notes
This gratin keeps for 2 days in the refrigerator and reheats perfectly in the oven. Leftovers are delicious reheated in a pan for a crispy finish.
💡 Chef's Tips
Choose a rutabaga that isn't too large to avoid it being fibrous. Check for doneness with the tip of a knife: it should slide in easily. Cover with aluminum foil if the gratin is browning too quickly.
🔄 Variations
- Herb version: add fresh thyme between the layers
- Richer version: replace some of the cream with mascarpone
