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Mashed Potato-Rutabaga-Turnip Gratin



  • 1 small rutabaga (12 ounces), peeled and cut into large dice
  • 3 medium potatoes (1 1/4 pounds), peeled and quartered
  • 2 medium-large turnips (12 ounces), peeled and quartered
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 3/4 teaspoons salt
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper


  1. Bring a large pot of salted water to a boil. Add the rutabaga and cook for 20 minutes.
  2. Add the potatoes an turnips and cook for another 20 to 25 minutes, until all the vegetables are easily pierced with the tip of a paring knife.
  3. While the vegetables are cooking, preheat the oven to 400F and grease a 2-quart casserole dish with butter or cooking spray.
  4. Drain the vegetables, and while they are still hot, carefully press them through a ricer into a large bowl (the gratin is “fluffy” when riced).
  5. Add 1/2 cup of the Parmesan (leaving enough to dust the top) and all the remaining ingredients; stir to incorporate.
  6. Transfer the mixture to the casserole. Sprinkle the top with the remaining 1/4 cup Parmesan, and bake until heated through and the top is browned, about 20 minutes.

Serve hot.

Hudson Valley Restaurant Week is back this April 8-21!