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Cheesy Rutabaga Bake


"Great alternative to potatoes! A rich creamy homemade cheese sauce pepped up with a few select spices makes a great accompaniment to any meal!"
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50 m servings 299 cals
Original recipe yields 10 servings


  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 368 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring rutabaga to a boil into a large pot of salted water over high heat. Reduce heat to medium-low; simmer until tender, 10 to 15 minutes. Drain.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Grease a 9x13-inch baking dish.
  4. Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until golden, about 5 minutes.
  5. Whisk flour into garlic mixture until smooth.
  6. Slowly whisk milk into flour mixture until thickened and creamy, about 5 minutes.
  7. Stir Cheddar cheese into milk sauce until cheese is melted and bubbly, about 3 minutes. Season with cayenne pepper, salt, and black pepper.
  8. Transfer rutabaga to the prepared baking dish. Pour cheese sauce over rutabaga.
  9. Sprinkle bread crumbs and paprika over rutabaga.
  10. Bake in preheated oven until sauce is thickened and bubbly, 20 to 25 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 14
  1. 14 Ratings

Most helpful positive review

This dish was very good. I like rutabaga anyway, but adding cheese just brings it up a notch. I made a smaller quantity with just one rutabaga and I still have enough leftovers for a couple mo...

Most helpful critical review

Not bad. I used more rutabaga and carrot than what was called for. This is a tasty way to use veggies, but I think I'm taking points off for not being a casserole type person. Plus who needs to ...

Most helpful
Most positive
Least positive

This dish was very good. I like rutabaga anyway, but adding cheese just brings it up a notch. I made a smaller quantity with just one rutabaga and I still have enough leftovers for a couple mo...

really easy, tasted yummy. will make again for sure!

F'in delish! Got some rutabagas kinda randomly and cooked this up with a little blue cheese thrown in for taste! Way yummy!

Love this recipe. The first time I made it, I followed the recipe exactly and it was delicious. The second time I made it, I didn't have any milk, so I substituted with unsweetened almond milk....

Will definatley make this again. My husband was thrilled with this dish! He had 4 helpings! What I plan on doing next time : making the cubes smaller (about 1/2") and adding whole kernel garden ...

This was my first time eating or cooking rutabaga. It was absolutely delicious! I added a little bit more garlic but kept the rest of the recipe the same. I have also learned that dicing rutabag...

Coming from the Upper Midwest, I love Rutabagas; mostly ate them in pasties. This is a great comfort side dish with almost anything German. Next time I'll use more cheese and a 1/2-1 C. less m...

I tried this in my brother's home. I like it, my brother was less enthused I told him let's keep trying rutabaga recipes until you find one you really like.Let's keep trying new vegetables and n...

I don't like rutabagas that much plain but this was delish! I accidentally over boiled them but they were still really good.