If you love scalloped potatoes, this recipe is sure to be a hit! The earthy sweetness of rutabaga paired with cheese, fresh herbs and caraway seeds makes for a delicious and simple side dish.
Baking Time: 1 hour
- 1 tsp (5 mL) caraway seeds
- 3 tbsp (45 mL) butter
- 1 tbsp (15 mL) minced fresh Ontario Thyme Leaves
- 3 tbsp (45 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1-1/2 cup (375 mL) Ontario Milk
- 1-1/2 cup (375 mL) shredded Ontario Aged Cheddar Cheese
- 1 Ontario Onion, thinly sliced
- 1 Ontario Rutabaga, peeled and thinly sliced (about 5 cups/1.25 L)
Heat medium skillet over medium heat. Add caraway seeds and toast until fragrant, about 2 minutes. Add butter and thyme and cook until butter melts and thyme is fragrant, about 2 minutes. Add flour, salt and pepper, stirring constantly for 1 minute. Gradually whisk in milk; bring to boil and cook until thickened, 2 to 3 minutes. Stir in 1 cup (250 mL) of the cheese until melted. Remove from heat.
Arrange half of the onion evenly on the bottom of greased 8-inch (2 L) square casserole dish. Top with half of the rutabaga and half of the sauce. Repeat layers and sprinkle with remaining cheese.
Bake uncovered in 350°F (180°C) until rutabaga is tender, about 1 hour. Let stand 10 minutes before cutting to serve.
Tip: For super thin and even slices, use a mandolin for slicing the onion and rutabaga.
- PROTEIN: 6 grams
- FAT: 8 grams
- CARBOHYDRATE: 9 grams
- CALORIES: 131
- FIBRE: 2 grams
- SODIUM: 230 mg