In Finland, Christmas Eve is the highlight of the festive season. Families gather around a buffet that always includes crusted ham, pickled herring and three baked casseroles made from root vegetables. These casseroles are part of a cherished culinary triad: carrot, sweetened potato and swede (rutabaga) casserole, or lanttulaatikko. While many Christmas foods in Finland were adopted from other cultures, national broadcaster Yle notes that swede casserole is the one holiday dish that can truly be called Finnish.
The trio of Christmas casseroles
Finnish holiday meals revolve around three vegetable bakes that can be prepared days ahead and reheated on Christmas Eve. Together they’re sometimes nicknamed the holy trinity because most households expect all three to be on the table. Food writers emphasise that rutabaga, carrot and sweetened potato casseroles are non‑negotiable in Finland. A quick comparison:
| Casserole | Finnish name | Characteristics |
|---|
| Rutabaga casserole | Lanttulaatikko | Mashed rutabaga mixed with cream or milk, breadcrumbs, dark syrup and warm spices; considered the only Christmas dish unique to Finland. |
| Carrot casserole | Porkkanalaatikko | Carrots blended with rice or semolina porridge, milk and eggs; sweetened with syrup and topped with breadcrumbs. |
| Sweetened potato casserole | Imelletty perunalaatikko | Potato purée combined with malted flour and cream, left to sweeten slowly before baking. |
Of the three, rutabaga casserole often holds pride of place because of its deep roots in Finnish agrarian history.
Origins and taste
Finland’s cold climate has always favoured ingredients that store well through the winter. Historically, meals relied on root vegetables such as rutabaga, carrots, potatoes and preserved mushrooms and berries. These ingredients were boiled or mashed and baked into casseroles, creating hearty dishes that could feed large families and be reheated over several days.
Lanttulaatikko transforms the humble rutabaga into a dish that’s both sweet and savoury. Mashed rutabaga is blended with cream, breadcrumbs, egg and a splash of dark syrup (a molasses‑like sweetener), then seasoned with warm spices such as ginger and nutmeg. The mixture is topped with breadcrumbs and butter before baking until golden. Because Finnish dark syrup can be hard to find abroad, cooks often substitute brown sugar or maple syrup to recreate the caramel notes.
Lanttulaatikko – Finland’s Rutabaga Casserole with a Sweet Twist
Ingredients
Method
- Boil the rutabaga: Peel and cut the rutabagas into large chunks. Boil in lightly salted water until tender (about 30–40 minutes). Reserve some of the cooking liquid and mash or purée the rutabaga.
- Combine: Mix the cream with the dried breadcrumbs and let it sit for a few minutes to soften. Stir in the dark syrup, beaten egg, ginger, white pepper, nutmeg and salt. Add the mashed rutabaga and enough reserved cooking liquid to make a loose, smooth mixture.
- Assemble: Heat the oven to 175 °C (350 °F). Grease a 2‑litre (2 quart) baking dish. Pour in the rutabaga mixture, smooth the top and make decorative grooves with a fork. Sprinkle with breadcrumbs and dot with butter.
- Bake: Bake for 1½–2 hours until the casserole is set and the top is browned. Allow it to rest before serving. Lanttulaatikko freezes well and can be prepared in advance.
Variations and tips
- Dairy‑free or vegan: Omit the egg and replace cream and butter with plant‑based alternatives. The egg isn’t essential for texture and vegan cream works well.
- Alternative spices: Classic recipes use ginger and nutmeg. For a warmer flavour, try adding cinnamon or allspice.
- Syrup substitutes: Finnish dark syrup has a molasses flavour. Brown sugar or maple syrup can be used instead.
- Savoury twist: Fold in sautéed grated onion or chopped bacon to counterbalance the sweetness.
Serving and storage
Serve lanttulaatikko warm alongside roast ham, turkey or fish. It complements salty meats and tart condiments like lingonberry jam. Because it keeps for several days when stored in a cool place, it’s ideal for busy holiday schedules. Many families prepare the casserole a day or two in advance or freeze it raw and bake it on the day of the feast.
A taste of Finnish heritage
Swede casserole may be humble, but for Finns it symbolises resilience and tradition. In a world where most Christmas foods were imported, this dish remains uniquely Finnish. By turning a winter root into a sweet‑savory bake, lanttulaatikko connects modern cooks to centuries of practical ingenuity. It’s equally at home on a Nordic Christmas table, a Thanksgiving buffet or a cozy winter dinner.