Perunalanttulaatikko

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Finland - Rutabaga Potato Casserole - Perunalanttulaatikko

This casserole can be assembled a day in advance and baked just before serving.

2 pounds rutabagas or turnips, peeled, diced
1/2 pound potatoes, peeled, diced
4 cups water

1/3 cup all purpose flour
1/2 cup soft breadcrumbs
1/3 cup whipping cream
1/3 cup dark corn syrup
1/4 cup butter, melted
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground white pepper
2 to 3 Tablespoons butter, melted

In a large saucepan, combine rutabagas or turnips and potatoes; add water. Bring to a boil; cook over low heat 25 minutes or until tender. Drain, RESERVING cooking liquid. Mash rutabagas or turnips and potatoes until smooth.

Butter a shallow 2 quart casserole dish; set aside. Preheat oven to 300 F.

In large bowl of electric mixer, beat potato mixture on high speed, adding 1/2 cup reserved cooking liquid during beating. Beat in flour, breadcrumbs, 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 2 to 3 Tablespoons melted butter. Bake, uncovered, 1 1/2 to 2 hours or until surface is lightly browned. Makes 8 servings.