The traditional Finnish Christmas trio – lanttulaatikko, porkkanalaatikko and imelletty perunalaatikko – brings cosy baked dishes and real comfort to the holiday table.
In Finland, the Christmas “feast” wouldn’t be complete without this trio of warm, baked laatikko casseroles. Root vegetables are turned into gently sweet carrot casserole, a savoury-sweet rutabaga casserole, and a silky, almost dessert-like malted potato casserole.
Here’s a closer look at the three casseroles that make up this beloved trio, with links to full recipes on The Nordic Dish if you’d like to bake them at home:
- Porkkanalaatikko – Finnish Carrot Casserole
- Lanttulaatikko – Finnish Rutabaga (Swede) Casserole
- Imelletty perunalaatikko – Sweetened “Malted” Potato Casserole
Together, these are often nicknamed the “Holy Trinity of Finnish Christmas Casseroles” – always baked ahead, reheated for the main meal and spooned generously next to ham or turkey.
If you’re curious how the same root vegetables are treated elsewhere in Scandinavia, Norway and Sweden often mash rutabaga, potatoes and carrots together into one creamy side dish called Rotmos / Kålrabistappe. You’ll find my take on that in the Christmas Mash recipe, which makes a lovely companion to these Finnish classics.
Now let’s look at each casserole in more detail.
Carrot Casserole (Porkkanalaatikko)
Porkkanalaatikko is a smooth, custardy carrot bake that’s rich, nutty and mildly sweet. It’s made by mixing mashed carrots with cooked rice (or barley), milk or cream, butter, eggs and warm spices like nutmeg and white pepper. The mix is poured into a casserole dish, topped with buttery breadcrumbs, and baked until golden. The result tastes a bit like a carrot soufflé or carrot pudding: mellow, autumnal and slightly sweet. American palates may find it similar to a squash or sweet potato casserole without the marshmallows, but with a comforting kick of ginger or nutmeg. For a great step-by-step recipe, see The Nordic Dish’s Porkkanalaatikko (Finnish Carrot Casserole) recipe here.
Rutabaga (Swede) Casserole (Lanttulaatikko)
Another Finnish favorite is lanttulaatikko, a rutabaga (called “swede” in the UK) casserole. Rutabagas are earthy and slightly sweet, and in this dish they’re boiled and mashed with cream, butter and egg. The mash is then sweetened with something like dark syrup or treacle and spiced with ginger, cinnamon and nutmeg. The mixture (often enriched with soft bread crumbs) is baked until it’s firm and lightly crusted on top. The flavor is rich and spicy-sweet – imagine buttery mashed turnips kissed with molasses and ginger. Traditionally Lanttulaatikko is served right alongside the other casseroles as a side dish to ham, salmon or other meats. Curious cooks can find the full Nordic Dish recipe for Lanttulaatikko (Finnish Rutabaga Casserole) here.
Sweetened “Malted” Potato Casserole (Imelletty Perunalaatikko)
The third member of the trio is imelletty perunalaatikko – a sweetened potato casserole (sometimes called “malted potato casserole”). This one is a bit unusual: mashed starchy potatoes are mixed with a bit of flour, then left in a warm oven or on the stove to let natural enzymes convert the potato starch into sugar over several hours. The result is a mildly sweet, pudding-like casserole without any added sugar (though these days some cooks also stir in dark syrup for extra sweetness). Finally, it’s baked or even broiled so the top browns slightly. The flavor is subtly sweet and malty – almost like creamy sweet potatoes but without the marshmallows or spices. It’s a uniquely Finnish tradition that yields a humble-yet-satisfying side dish. For a full recipe, see The Nordic Dish’s Malted Potato Casserole (Imelletty Perunalaatikko) recipe.
Serving Suggestions
These casseroles are usually served family-style alongside the main holiday fare. Here are a few tips for a complete Finnish Christmas spread:
- Main dishes: Traditional accompaniments include Christmas ham (with mustard-breadcrumb crust) and loimulohi (flame-cured salmon) or gravlax. You might also see rosolli (a cold beet-and-vegetable salad with herring) on the table. The casseroles are hearty enough to stand up to rich meats and fish.
- Bread and butter: Serve with dark rye bread (joululimppu) or crisp rye crackers. A smear of butter or even a dollop of lingonberry jam goes well with each bite of casserole.
- Pickles and sides: Briny pickles (like gherkins or pickled onions) and a Scandinavian mustard add acidity to balance the sweet casseroles. Lingonberry or cranberry sauce is popular, too.
- Beverages: Finns often drink black coffee after the main meal, so have plenty on hand! A spiced mulled wine (glögi) or beer (like Finnish lager) can round out the feast.
- Dessert: Don’t forget Finnish Christmas pastries like Star Tarts (tähtitorttu) or cardamom buns to finish the meal on a sweet note.
By serving the carrot, rutabaga and potato casseroles together, you get a beautifully balanced Nordic plate: sweet, savoury, earthy and creamy all at once. If you want to explore beyond Finland’s borders, pair them with my Christmas Mash (Rotmos / Kålrabistappe) for a Norwegian–Swedish touch on the table – same roots, different traditions, all delicious.