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Rutabaga-Potato Casserole Recipe

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(From "Scandinavian Cooking" by Beatrice Ojakangas. HP Books, Fisher Publishing Inc., Tucson.)

Step 1

In a large saucepan, combine rutabagas, potatoes and water. Bring to a boil; cook over low heat 25 minutes or until tender. Drain, reserving liquid. Mash rutabagas and potatoes until smooth. Butter a shallow, 2-quart casserole dish; set aside. Preheat oven to 300'F. In large bowl, beat potato mixture on high speed, adding 1/2 cup of cooking liquid. Beat in flour, bread crumbs, cream, syrup, 1/4 cup melted butter, eggs, salt, allspice, nutmeg, ginger and white pepper. Beat until light and fluffy. Spoon into prepared casserole dish. Use a spoon to smooth top. Drizzle with 3 tablespoons melted butter. Bake, uncovered, 1.5-2 hours or until lightly browned.

Things You'll Need

  • 2lb Rutabagas, peeled and diced
  • 1/2lb Potatoes, peeled and diced
  • 4c Water
  • 1/2c All-purpose flour
  • 1/2c Bread crumbs
  • 1/3c Whipping cream
  • 1/3c Dark corn syrup
  • 1/4c Butter, melted
  • 2 Eggs, beaten
  • 1t Salt
  • 1/2t Ground allspice
  • 1/2t Ground nutmeg
  • 1/2t Ground ginger
  • 1/4t White pepper
  • 3T Butter, melted

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