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Finnish lanttulaatikko in a cream oval ceramic baking dish, golden breadcrumb crust with one portion scooped out revealing the pale beige rutabaga interior, silver serving spoon resting in the dish on a grey linen cloth

Finnish Rutabaga Casserole (Lanttulaatikko)

This creamy Finnish Rutabaga Casserole — known in Finland as lanttulaatikko — is a beloved holiday side dish that's graced Nordic Christmas tables for generations. Soft, mashed rutabaga is blended with heavy cream, molasses, and a warming blend of ginger, nutmeg, and cinnamon, then baked until golden and lightly crisp on top. It's subtly sweet, deeply comforting, and the perfect Nordic addition to your holiday spread.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Finnish
Calories: 210
Ingredients Method

Ingredients
  

  • 2 large rutabagas (around 1.5 kg / 3.5 lb) also called swede or Swedish turnip
  • 4 dl (1½ cups) cream or a mix of cream and milk
  • 2 dl (¾ cup) dried breadcrumbs
  • 1 dl (⅓ cup) dark syrup or molasses
  • 1 egg
  • 1½ tsp ground ginger
  • ½ tsp white pepper
  • ½ tsp grated nutmeg
  • 1 tbsp salt
  • Butter and extra breadcrumbs for topping

Method
 

Boil the rutabaga
  1. 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.
    Peeled and cubed raw rutabaga chunks in a stainless steel pot, ready to be boiled for Finnish lanttulaatikko
Combine
  1. 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.
    Smooth mashed rutabaga mixture with cream, dark syrup, egg and spices combined in a stainless steel pot, ready to be poured into the baking dish for Finnish lanttulaatikko
Assemble
  1. 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.
    Smooth rutabaga mixture poured into a white square baking dish with a decorative crosshatch fork pattern pressed into the surface, before the breadcrumb and butter topping is added for Finnish lanttulaatikko
Bake
  1. 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.