Finnish Christmas Rutabaga Casserole (Lanttulaatikko)
Lanttulaatikko is a traditional Finnish Christmas casserole made from sweet, earthy rutabaga (swede). This creamy, mildly spiced dish is a holiday essential in Finland, known for its rich flavor, soft texture, and buttery breadcrumb topping.
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.