Hearty Rutabaga Gratin with Chorizo: A Cozy, Flavor-Packed Recipe

• Preparation: 25 min
• Cooking: 35 min
• Complexity: Medium

Ingredients

• 1 large rutabaga (or several small ones)
• 1 leek
• 1 carrot
• 1 onion
• 4 potatoes
• 1/2 chorizo*
• 2 cloves garlic
• 1/2 liter milk
• 1/2 liter water
• 2 tablespoons sour cream
• 40 g butter
• 30 g flour
• 100 g grated cheese
• Salt and pepper

Preparation

In a saucepan, combine finely chopped leek and onion, sliced carrot, water, salt, and pepper. Cook for 10 minutes, then drain and reserve the cooking liquid.

In a large pot, pour the reserved liquid and add the milk. Cook the peeled and chopped rutabaga and potatoes with salt and pepper for 20 minutes, then drain, reserving the liquid again.

Butter a large baking dish. Layer the ingredients: rutabaga and potatoes, then leek-onion-carrot mix, sliced chorizo, another leek-onion-carrot layer, and finish with rutabaga and potatoes.

In the saucepan, melt the butter over medium heat. Stir in the flour to make a roux, as for béchamel. Gradually whisk in the reserved cooking liquid until thickened. Remove from heat, stir in sour cream, and pour over the layered vegetables. Sprinkle with grated cheese.

Bake at 180°C for 35 minutes until golden and bubbly.

*Substitute chorizo with lardons or diced chicken breast for variety.