Why You’ll Love This Recipe

I love this recipe because it turns rutabagas—an often overlooked root vegetable—into something rich and irresistible. The sour cream adds creaminess, the cheese gives it a satisfying bite, and the paprika on top adds both flavor and color. It’s a dish that feels comforting and rustic, yet it fits right in on a holiday table. Plus, I can make it in advance, which makes entertaining so much easier.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
6 lbs. rutabagas, peeled and halved
1 pint sour creampint sour cre
1 bunch green onions, diced
1 green onion, diced (for topping)
2 cups sharp Cheddar cheese, shredded (or more, if desired)
1 1/2 tsp sea salt
1/2 tsp ground black pepper, divided use
Paprika, as desired

Directions

1. I start by peeling the rutabagas with a vegetable peeler, trimming off the ends, and cutting them into large chunks.

2. I place them in a large pot, cover with water, and boil for about 30 minutes or until they’re fork-tender. To reduce bitterness, I sometimes add a teaspoon of sugar to the boiling water.

3. I drain the rutabagas well, then return them to the pot and mash them thoroughly with a potato masher until smooth.

4. I dice the green onions, reserving 2–3 tablespoons of the green tops for garnish.

5. I stir in the sour cream, the remaining green onions, 1½ cups of the Cheddar cheese, salt, and half of the black pepper until everything is evenly combined.

6. I transfer the mixture into a buttered 9×13-inch baking dish and smooth the top.

7. I sprinkle a little more black pepper over the surface if I want extra flavor.

8. I top it with the remaining Cheddar cheese (and sometimes a little extra for good measure), then dust generously with paprika.

9. I cover the dish and refrigerate it for several hours or overnight so the flavors can meld.

10. When ready to bake, I preheat the oven to 350°F (175°C), cover the dish with foil, and bake for 30–40 minutes until heated through.

11. I remove the foil and bake for another 5 minutes to melt the top completely.

12. Before serving, I sprinkle the reserved green onions over the top for a fresh finish.

Servings and Timing

Servings: 15
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

• I sometimes use a mix of rutabagas and turnips for a slightly different flavor.

• For an extra-creamy texture, I add 2–3 tablespoons of cream cheese along with the sour cream.

• If I want a bit of a kick, I stir in a pinch of cayenne pepper or smoked paprika instead of regular paprika.

• For a lighter version, I use low-fat sour cream and reduced-fat cheese without sacrificing much flavor.

• I’ve also topped it with buttery breadcrumbs before baking for a crispy finish.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. When reheating, I cover the dish with foil and warm it in a 350°F (175°C) oven for about 15–20 minutes, or until hot throughout. This dish also freezes well—after baking, I let it cool completely, cover tightly, and freeze for up to 2 months. I thaw it in the fridge overnight and reheat before serving.

FAQs

What does rutabaga taste like?

Rutabaga tastes like a cross between a turnip and a potato—slightly sweet, earthy, and buttery when cooked.

How can I reduce the bitterness of rutabagas?

I add a teaspoon of sugar to the boiling water—it helps mellow the natural bitterness beautifully.

Can I make this ahead of time?

Yes, that’s one of my favorite parts! I assemble it a day before, refrigerate overnight, and just bake before serving.

Can I use frozen rutabagas?

Yes, though fresh rutabagas give a better texture. If using frozen, thaw and drain well before mashing.

Can I substitute other vegetables?

Absolutely. Turnips, parsnips, or even cauliflower can work in place of rutabagas.

What kind of cheese works best?

Sharp Cheddar adds the most flavor, but I’ve also used Gruyère or a mix of Cheddar and Monterey Jack for a milder taste.

Can I make it vegan?

Yes. I use vegan sour cream and plant-based cheese, and the result is still creamy and delicious.

What should I serve with Rutabagas Romanoff?

It pairs wonderfully with roasted meats, turkey, or ham—especially at holiday dinners.

How do I keep the casserole from drying out?

I make sure it’s covered while baking and don’t overbake it. The sour cream helps keep it moist.

Can I add breadcrumbs on top?

Yes! I sometimes mix breadcrumbs with a little melted butter and sprinkle them over before baking for a crunchy topping.

Conclusion

Rutabagas Romanoff is a warm, comforting side dish that turns a simple root vegetable into something truly special. I love its creamy texture, cheesy flavor, and subtle sweetness balanced by the savory onions and paprika. It’s the kind of dish that fits perfectly on a holiday table or alongside a cozy family dinner. Every time I make it, I’m reminded that even the most humble ingredients can shine when given a little love and a good recipe.