Try my breakfast baked rutabaga casserole recipe — a breakfast casserole that combines creamy rutabaga for a comforting vegetarian breakfast!
For me, there’s nothing quite like a warm casserole on a holiday morning. This rutabaga casserole recipe transforms thinly sliced rutabagas, baked until bubbly, into a warm dish that fills your home. Low carb yet flavorful and delicious, this casserole ticks all the "comfort food" boxes!
I first fell in love with rutabaga as a side dish at an ex-boyfriend's family gathering, where they shared stories of this humble root vegetable. Inspired by their traditions, I made rutabaga casserole part of our holiday breakfasts. This cozy casserole has become a special treat that I grew to love and enjoy, reminding me of family and togetherness.
Ingredient spotlight: What are rutabagas?
While rutabagas might not be the first vegetable that comes to mind for many, their mild flavor, reminiscent of turnips, and soft texture make them a fantastic choice for casseroles and gratins. This recipe's perfect balance of rich, comforting flavors has quickly made it a favorite at our Christmas table. Rutabagas, also known as swedes, belong to the cabbage family and are popular in many European dishes, including Finnish rutabaga gratin.
Years after I first tried it, rutabaga now reminds me of my husband and mine first trip abroad, to explore the Christmas markets in Europe and Germany, where we tried similar flavors. Today I sometimes add a sprinkle of nutmeg and thyme on top of the casserole, allowing the aroma to fill the kitchen as we prepare it together. The gentle flavor of the rutabaga, combined with the richness of eggs and butter, makes each bite heartwarming—a wonderful start to our holiday mornings.
Ingredients for Baked Rutabaga Gratin
- Margarine or butter - to give the dish a creamy finish as it bakes until bubbly.
- Olive oil - helps the onions caramelize without overwhelming the subtle taste of rutabagas.
- Rutabagas - thinly sliced with a sharp knife or mandolin, ensuring each layer softens in the baking dish.
- Onion - adds sweetness and depth when sautéed over medium heat.
- Eggs - whisked and poured over for a satisfying casserole consistency.
- Salt, white pepper - seasoning to enhance the earthy flavor of this root vegetable.
See recipe card for exact quantities.
Directions to Make Rutabaga Casserole
Prepare the Ingredients
Peel the rutabagas, then slice them thinly, aiming for even slices with a mandolin if you have one. This ensures that each layer cooks evenly in the casserole. Thinly slice the onion as well.
Caramelize the Onions
Using a large saucepan, melt the margarine and olive oil over medium-low heat. Add the onions, stirring constantly until they turn golden and sweet, about 10 minutes. Remove the onions from the pan and set them aside.
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Layer the Rutabaga and Onions
In a 2-quart casserole dish, layer the rutabaga slices on the bottom, followed by a layer of caramelized onions. Repeat until you have two layers, which will ensure the casserole cooks evenly. Cover with foil and cook on medium-high heat for 10–15 minutes, letting the bottom layer brown slightly.
Add the Eggs and Bake
Preheat your oven to 375°F. Once the rutabaga slices are caramelized, pour the whisked eggs over the top. Bake uncovered in the oven for about 35–40 minutes until the eggs set and the casserole is lightly browned. Remove the foil and bake under the broiler for a minute or two for a golden crust.
Serve
Finish with a sprinkle of salt, white pepper, and thyme. Serve this cozy rutabaga casserole alongside roasted vegetables or a green bean casserole for a classic Christmas table spread.
Expert Tips for Root Vegetable Gratin
Layer Thoughtfully: Keep the casserole to two layers of rutabaga and onions. More layers can prevent proper caramelization and may result in uneven cooking.
Slice Evenly: Use a mandolin to slice the rutabagas thinly and evenly. This helps them cook uniformly, creating a soft, creamy texture in the casserole.
Caramelize for Depth: Take time to properly caramelize the onions over medium-low heat. This adds a sweet, rich flavor that pairs beautifully with the rutabaga’s earthiness.
Accompanying Dishes for this Cheesy Rutabaga
This rutabaga casserole is so good that you are doing your family a disservice by only serving it for breakfast. For a hearty dinner, pair it with air-fried asparagus and air-fried tofu.
More Christmas Comfort Food
This rutabaga gratin pairs beautifully with roasted root vegetables, mashed rutabagas, or a cheesy cabbage casserole for a comforting holiday meal. Consider serving with a delicious alcohol-free mimosa. For added flavor, top the casserole with butter or sprinkle with some gruyere or garlic powder. Consider making the dish one day in advance, allowing the flavors to come together and reheat beautifully for Christmas morning.
For more comfort breakfast foods, you can't go wrong with this breakfast pizza. For something more fancy, consider this perfect Sunday Oyster Bake.
Find more recipes for hearty, comforting holiday meals. From twists on classics like my moussaka recipe, salmon casserole, and instant pot fish soup to a twist on the classic chicken hashbrown casserole, these dishes bring warmth and tradition to your table, making every holiday meal memorable.
Recipe
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Breakfast Rutabaga Casserole
Ingredients
- 2 tablespoons Earth Balance or other vegan margarine or butter
- 1 rutabaga
- 1 onion
- 3 eggs
- salt and freshly ground pepper to taste
Instructions
- Peel your rutabaga and slice it into thin crescent slices. Slice the onion thinly as well.
- Preheat an oven-safe pan to medium heat (I like a heavy le creuset or a cast iron pan for this). Add margarine/butter and oil, and when it's melted add the onion slices. Let onions saute for 10 minutes, until they have turned golden and begun to brown. Remove onions into a small bowl.
- Layer rutabaga slices in the pan in one layer, then top with caramelized onions, and then finish with another layer of rutabaga slices (I don't like to go for more than two layers, because then the rutabaga slices in the middle don't caramelize; use two pans if need be). Cover with a lid and cook for 10-15 mins on medium heat, until rutabaga slices in the bottom have browned and the slices in the middle have steamed through.
- Preheat oven to 375F on the grill setting.
- Once the rutabagas in the bottom are nice and brown, pour three whisked eggs on the rosti - but make sure the rutabaga is very brown before doing so, because the caramelization is the best part. Transfer dish to the oven and cook for about 5 minutes, checking often, until the eggs have set and browned a bit in the top.
- Sprinkle with salt and pepper and serve with a side salad.