Potato and rutabaga gratin

Our kitchen was still groaning from the post-holiday root vegetable overload when I poked around tonight in search of dinner inspiration.  (Apparently, I have inherited my mom’s inability to match the amount of purchased/prepared food to the number of people who will ultimately consume it.  If I’m able to close the fridge without having to lean against the door, I begin to worry about impending starvation.)  So, look what became of all those taters and rutabagas:

Potato and rutabaga gratin

• 1 lb fingerling potatoes, cubed
• 1 rutabaga, cubed
• 1 medium onion, chopped
• 1.5 cup  buttermilk (fat-free, in our case)
• 2 eggs
• blue cheese crumbles to taste (a small fistful, for instance)
• salt and pepper to taste
• fresh dill to taste

1. Place the potatoes, rutabaga, and onion into a shallow baking dish.  Coat with olive oil, salt, pepper.  Bake at 400F for ~25 minutes.
2. Combine the eggs, buttermilk, blue cheese, dill in a mixing bowl; whisk to combine.  Pour over the root vegetables.
3. Continue to bake for another 30 or so minutes, until it’s as tantalizingly delicious as the picture above.

About these ads