Slow Cooker Rutabaga Gratin with Millet

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Total Time: 255 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish


A perfect slow cooker dish, this rutabaga gratin can be started before all your guest arrive and be ready to serve when the rest of dinner is ready. 



  • 1 cup whole milk
  • 1/4 cup mascarpone
  • 1 tablespoon unsalted butter
  • 1 to 2 medium rutabaga (cubed 1/2 inch dice or small wedges (about 4 cups))
  • 1/2 cup uncooked millet
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 cup low-sodium vegetable broth
  • 1 cup shredded gruyere (divided)
  • Fresh parsley (for topping)
  • Fresh chives (for topping)


  1. In a small bowl, whisk together milk and mascarpone. Melt butter in Crock-Pot® slow cooker. Add rutabaga, millet, salt, pepper, thyme, and garlic powder.
  2. Pour in milk and mascarpone mixture along with the vegetable broth. Add 1/2 cup of shredded gruyere. Mix well and cover. Set Crock-Pot® slow cooker to cook on high for 4 hours or low to cook for 6 hours.
  3. With 30 minutes remaining, sprinkle remaining gruyere on top of gratin. Cover and let finish cooking. Serve with fresh chopped parsley and chives.


Tips & Tricks: Be sure to chop the rutabaga into small cubes so they cook through. Larger pieces will result in still crunchy rutabaga when the millet has absorbed all the liquid.

Stock up: get the pantry ingredients you will need: millet, butter


  • Calories: 250
  • Sodium: 393.8
  • Fat: 13.3
  • Carbohydrates: 23.4
  • Protein: 10.2
  • Cholesterol: 39.6