Finnish Christmas Rutabaga Casserole (Lanttulaatikko) is a traditional holiday dish made from mashed rutabaga (swede), cream, butter, and subtle spices. Sweet, earthy, and creamy, it features a smooth, buttery interior topped with golden breadcrumbs. This classic casserole has been a staple on Finnish Christmas tables for generations, bringing warmth and flavor to the holiday meal.
I began making Lanttulaatikko with my mom as a child, and it has remained a yearly tradition in my own kitchen. I often prepare it in advance and freeze it, which helps lighten the Christmas workload. While some families add spices such as ginger or nutmeg, others prefer a milder version. I love the classic taste with plenty of butter for a rich, creamy result.
A Tradition on Every Finnish Christmas Table
Lanttulaatikko is one of three classic Finnish Christmas casseroles. The others are imelletty perunalaatikko (sweetened mashed potato casserole) and Porkkanalaatikko (carrot casserole). Together, these dishes bring a balanced mix of sweet and savory flavors to the Finnish Christmas table. They are traditionally served with oven-baked ham, pickled vegetables, rosolli, and other festive sides. Whether made rich and buttery or prepared in a lighter style, Lanttulaatikko remains an essential part of the Christmas meal.
Its creamy texture and warm, comforting flavor make it a nostalgic favorite during the holiday season. It’s also practical. You can prepare it days or weeks ahead, freeze it, and bake it just before serving, which makes Christmas cooking much easier.
Tips for Making and Serving Finnish Christmas Rutabaga Casserole
Lanttulaatikko freezes very well. For the best result, freeze it before adding the breadcrumb topping. When you’re ready to bake it, thaw the casserole, sprinkle the breadcrumbs on top, add a few slices of butter, and bake until golden and bubbling. This saves time during the busiest days of December.
Butter plays a big role in the flavor. It adds richness and depth, but if you prefer a lighter version, you can leave it out; the casserole will simply be less creamy. Some families season their casseroles with ginger or nutmeg for a festive twist. In our family, we use nutmeg in imelletty perunalaatikko and ginger in Porkkanalaatikko, while keeping Lanttulaatikko in its buttery form.
For a full Finnish Christmas experience, serve Lanttulaatikko with the other two traditional casseroles. Each one brings something different to the table: the rutabaga casserole is rich and creamy, the potato casserole is sweet and gently caramelized with nutmeg, and the carrot casserole is earthy with a hint of ginger. Together, they create a colorful and deeply traditional holiday spread.
To round out your Christmas meal, consider adding a few more Finnish classics. The colorful, refreshing Finnish Rosolli Salad pairs beautifully with the casseroles, and the earthy Finnish Wild Mushroom Salad brings a lovely forest-inspired element to the table. For more Finnish Christmas Casseroles, try the Finnish Sweetened Potato Casserole. Try also Finnish Carrot Casserole. These dishes help complete an authentic and festive Finnish Christmas feast.
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Finnish Christmas Rutabaga Casserole (Lanttulaatikko)
Ingredients
For the Casserole
- 1 kg rutabaga swede, peeled and chopped
- 500 ml water
- 1 tbsp salt
- 1 small onion finely chopped
- 100 ml breadcrumbs
- 1 small egg
- 200 ml ml cream
- 5 tbsp dark syrup
- 50 g butter
- ½ tsp white pepper
- Additional salt to taste
- 50-100 ml reserved cooking liquid from boiling the rutabaga
For the Topping
- 1 dl Breadcrumbs
- 2 tbsp butter cut into thin slices
Instructions
Cook the rutabaga
- Add the chopped rutabaga to a pot with salted water. Bring to a boil and cook until completely tender. Reserve 100 ml of the cooking water.
Sauté the onion
- In a small pan, gently sauté the finely chopped onion until soft and translucent (do not brown).
Mash the base
- Drain the rutabaga, then mash it together with the sautéed onion. Stir in half of the reserved cooking liquid to achieve a smooth mash.
Season and enrich
- Add the butter to the hot mash and let it melt. Stir in the cream, golden syrup, white pepper, and additional salt if needed. Stir in half of the reserved cooking liquid if needed.
- Allow the mixture to cool slightly, then mix in the egg.
Fill the casserole dish
- Grease an oven-safe dish and spread the mixture evenly.
- Create a decorative pattern on the surface with a spoon. Sprinkle breadcrumbs generously over the top. Add thin slices of butter on top of the crumbs.
Bake
- Bake at 150°C (300°F) for 1 hour 20 minutes, until the casserole is set and the top is golden.
- If the surface browns too quickly, cover loosely with foil.
Optional — Prepare for freezing
- Freeze the casserole before adding the breadcrumb topping.
- When ready to cook, thaw fully, transfer to a baking dish, add breadcrumbs and butter, and bake at 150°C (300°F) for 1 hour 20 minutes.
Notes
-
Adjust sweetness and creaminess:
Add more cream for a softer texture or more dark syrup for a sweeter result, depending on your preference. -
Let the mixture cool before adding the egg:
This helps keep the texture smooth and prevents the egg from cooking too early. -
Make ahead for easier holiday cooking:
The flavor improves after resting. You can prepare it a day ahead and bake it before serving. -
Freezer-friendly:
Freeze the casserole before adding the breadcrumb topping. Add the topping only after thawing, just before baking. -
Reheats well:
Warm in the oven for the best texture, or use a microwave for a quicker option. -
Serve warm with Finnish Christmas classics:
Traditionally enjoyed alongside Christmas ham, rosolli, and other Finnish casseroles.
