Cheesy Scalloped Rutabaga

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.

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Baking Time: 1 hour

Preparation Time:

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Serves: 12

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  • 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