Make Ahead Rutabaga, Apple & Cheddar Bake – Dana Shortt Gourmet

Make Ahead Rutabaga, Apple & Cheddar Bake


  • 1 (one) medium rutabaga (cut into small cubes), about 2 – 2½ lbs.
  • 1 (one) large tart apple (cut into small cubes)
  • 8 (eight) cloves garlic
  • 3 (three) tablespoons unsalted butter
  • 1/3 (one-third) cup sour cream
  • 1 (one) cup grated old Cheddar cheese
  • 4 (four) tablespoons grated Parmesan cheese
  • Kosher salt and fresh ground black pepper to taste
  • A dash of Frank’s hot sauce
  • Unsalted butter to grease baking dish


  1. Place rutabaga, apple and garlic in a large pot, cover with cold water and a sprinkling of salt. Bring to a boil over high heat, reduce heat and simmer until rutabaga is tender, about 20-30 minutes.
  2. Drain rutabaga and puree batches in a food processor. Spoon into a large bowl. Stir in butter, sour cream, cheddar and parmesan cheeses and blend until smooth. Season with salt, pepper and hot sauce.
  3. Preheat the oven to 350 F. Grease an 8 X 8 inch, 2 quart ovenproof baking dish with butter.
  4. Spoon rutabaga mixture into baking dish. Bake rutabaga for about 30 minutes or until heated through.


Rutabaga mixture can be made a day or two ahead and stored covered in the refrigerator. Bring to room temperature before baking.