Peruna-lanttulaatikko (Potato-Rutabaga Hotdish)

1 lb rutabaga, 1” cubes

½ lb potatoes, chunks

1/3 cup all-purpose flour

1 c milk

½ c dry bread crumbs

1/3 c heavy cream

1/3 c maple syrup

¼ c melted butter

2 eggs, beaten

1 t salt

¼ t allspice

1/8 t white pepper

1/8 t ginger

1/8 t nutmeg

butter

Night before: boil rutabagas and potatoes separately. When tender, drain, reserve cooking liquids, mash together, adding flour and ½ c of reserved liquid. Cover overnight in warm oven to “hatch”.

Next day, soak breadcrumbs in milk, add to mash. Add cream, syrup, melted butter, eggs, and spices. Mix well. Pour into buttered casserole or roasting pan. Flatten, sprinkle with bread crumbs, and dot with butter. Bake 1.5 to 2 hours at 300F.