In Finland, Christmas Eve is the main celebration. Families gather around the table to enjoy a spread of dishes that have been handed down through generations. The centrepiece is usually a crusted ham, but the unsung heroes of the table are the laatikot — the casseroles. These baked dishes, made ahead and reheated on the big day, are so beloved that many Finns say Christmas isn’t complete without them. Among them, porkkanalaatikko (pronounced PORE‑kan‑ah‑lah‑TEE‑ko) stands out for its creamy texture, orange hue and irresistible blend of sweet and savoury flavours.
What Is Porkkanalaatikko?
Porkkanalaatikko literally translates to “carrot box.” It is a warm carrot and rice casserole bound together with milk, cream and eggs. Carrots are grated or puréed and mixed with rice or semolina porridge, enriched with butter and a hint of syrup or sugar, then baked under a buttery breadcrumb crust. The result is a gently sweet yet savoury side dish that pairs beautifully with ham, turkey or roasted fish.
Although people now enjoy porkkanalaatikko throughout the winter, it’s historically associated with Christmas. Carrot, rutabaga and sweetened potato casseroles form the trio of dishes that Finns expect to see on the holiday table.
The Holy Trinity of Finnish Christmas Casseroles
Across Finland, the Christmas meal revolves around three must‑have casseroles:
| Casserole | Finnish name | Notes |
|---|---|---|
| Carrot casserole | Porkkanalaatikko | A rice- or semolina‑based carrot bake flavoured with dark syrup, sugar, nutmeg or ginger. |
| Rutabaga casserole | Lanttulaatikko | Made from mashed rutabaga mixed with syrup, breadcrumbs and spices; considered the most beloved of the three. |
| Sweetened potato casserole | Imelletty perunalaatikko | A malted potato bake that sweetens slowly in a warm oven; often takes several hours to prepare. |
Christmas Carrot Casserole
Ingredients
Method
- Cook the rice porridge: In a saucepan, combine rice, water and ½ cup of the milk. Bring to a boil, reduce to a simmer and cook until most of the liquid is absorbed. Stir in the remaining milk and simmer, stirring occasionally, until the rice is soft and creamy (about 25 minutes). Remove from heat and let cool.
- Prepare the carrot mixture: While the rice cooks, peel and grate the carrots. (For a smoother casserole, boil the carrots in lightly salted water until tender and purée them.)
- Combine: In a large bowl, mix the cooled rice porridge with grated or puréed carrots. Add the beaten eggs, dark syrup or sugar, salt and nutmeg/ginger. Stir to combine evenly. Taste and adjust sweetness or seasoning.
- Assemble: Preheat the oven to 175 °C (350 °F). Grease a 2‑litre (2 quart) casserole dish. Pour in the carrot mixture and smooth the top. Mix the breadcrumbs with the butter (melted or softened) and sprinkle over the casserole.
- Bake: Bake for 50–60 minutes until the top is golden and the casserole is set. If the top browns too quickly, cover loosely with foil. Let the porkkanalaatikko rest for 10 minutes before serving.
Twists & Adaptations
One of the joys of this casserole is how forgiving it is. Families tweak it to suit their tastes or dietary needs:
- Semolina instead of rice: Some Finnish cooks prefer semolina for a smoother texture; it’s an old tradition from times when barley and semolina were more common than rice.
- Vegan or dairy‑free: Replace the milk and cream with oat, soy or almond cream and use flax eggs as a binder. Oat cream is a popular choice in Finland.
- Warming spices: Nutmeg is traditional, but grated ginger or allspice also work well. A drizzle of honey on top creates gooey sweet patches.
- Whole‑grain twist: Substitute part of the rice with barley or use brown rice to add nuttiness and fibre.
Serving Suggestions
In Finland, porkkanalaatikko is typically served alongside baked ham, roast turkey or fish as part of the Christmas main course. The creamy texture balances salty meats and pickled fish dishes like gravlax and herring. Outside of Christmas, it makes a comforting vegetarian main when paired with a green salad. Leftovers are delicious cold or reheated; some Finns enjoy them with a dollop of lingonberry jam.
Because the casseroles can be prepared ahead and even frozen, they’re perfect for busy holiday schedules. You can bake individual portions in ramekins for a modern appetizer or transform the dish into a brunch bake by topping it with crumbled goat cheese and toasted seeds.
A Taste of Finnish Christmas
Finnish Christmas traditions are deeply rooted in the country’s agrarian past. In the days before supermarkets, root vegetables like carrots, rutabagas and potatoes stored well through winter, making them ideal for celebratory dishes. Baking them into casseroles with cream and syrup turns these humble ingredients into something festive and nourishing.
Porkkanalaatikko may sound exotic, but its comforting flavours will feel familiar to anyone who’s enjoyed a sweet potato casserole or rice pudding. Try this Nordic dish at your next holiday meal and taste a piece of Finnish heritage. Don’t forget the other members of the holy trinity — if you fall in love with porkkanalaatikko, lanttulaatikko (rutabaga casserole) and imelletty perunalaatikko (sweetened potato casserole) are waiting for you.
Have you tried Finnish carrot casserole? Share your experience in the comments!