Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese

Are pork chops on your menu often? Looking for something new and delicious to serve family and friends? I offer Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese a delicious one-pan meal! Even for those that only think they don't like rutabagas...

I have become very fond of rutabagas. And they shine in this casserole of Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese. Colder days mean heartier meals are needed. And tonight we had our first snowfall, and this dinner really hit the spot. Root vegetables find their way to our table often. And for good reason, root vegetables keep well, are nutritious and they taste great. 

Truth be told, rutabagas are not glamorous. But they are earthy and delicious. They are a natural and delicious addition to any potato dish. Pork Chops with  Scalloped Potatoes were served in my childhood home, and I still enjoy that delicious combination. But I love the added rutabagas in this version! Along with the Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese, we enjoy applesauce and buttered peas on the side. 

Ingredients needed for this recipe:

• pork chops
• oil
• garlic salt
• salt
• pepper 
• thyme
• cheddar cheese
• flour
• potatoes
• rutabagas
• onion
• stock, chicken or bone broth
• evaporated milk

You will also need the following:

• dutch oven or skillet
• 11X14 baking pan 
• cutting board
• kitchen knife
• vegetable peeler
• tongs or turning fork
• measuring spoons
• measuring cup
• foil

Now we are ready to begin!

Scalloped Potatoes with Rutabaga and Pork Chops with Thyme and 
Cheddar Cheese
by the seat of my pants!
350-degree oven

6 small potatoes, peeled and sliced thin
3 small rutabaga, peeled and sliced thin
1 medium-size onion, diced
Pork Chops (4-6 or the amount that works for your family)
salt and pepper
1 c diced cheddar cheese
1 large can of Evaporated milk
2 c stock
garlic salt
1 tsp thyme leaves, crumbled
1/3 c flour

Season pork chops with salt and pepper, place a small amount of oil in the pan, brown pork chops well, set aside.

In a large baking dish (11X14) place the pork chops on the bottom. Sprinkle with the diced cheddar cheese.

In a large bowl, combine the potato and rutabaga slices, and diced onions. Generously season with garlic salt and thyme leaves. 

Toss the mixture to coat the vegetables with the seasonings. Cover the pork chops with seasoned vegetables.

Note: This 10X14 baking dish is my favorite for scalloped dishes, the depth will accommodate all the liquid without a boil over on the bottom of the oven, to clean up later.  

Over the top of the seasoned vegetables, sprinkle with approximately 1/3 c flour, then pour in the stock and the milk. 

Cover with a lid (or foil) and bake at 350 degrees for 2 hours. Remove the lid after 1 1/2 hours to evaporate some of the juices. 

Let cool briefly, then serve.

Storage options for Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese. Store tightly covered in the refrigerator for up to three days. You may freeze this dish, but expect some texture quality loss in the scalloped potatoes, but the dish will taste fine! Thaw the frozen dish in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of Scalloped Potatoes and Rutabaga with Pork Chops Thyme, and Cheddar Cheese has been included below. 

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Printable "copy and paste" version:

Scalloped Potatoes with Rutabaga and Pork Chops with Thyme and 
Cheddar Cheese
by the seat of my pants!
350-degree oven

6 small potatoes, peeled and sliced thin
3 small rutabaga, peeled and sliced thin
1 medium-size onion, diced
Pork Chops (4-6 or the amount that works for your family)
salt and pepper
1 c diced cheddar cheese
1 large can of Evaporated milk
2 c stock
garlic salt
1 tsp thyme leaves, crumbled
1/3 c flour

Season pork chops with salt and pepper, place a small amount of oil in the pan, brown pork chops well, set aside.

In a large baking dish (11X14) place the pork chops on the bottom. Sprinkle with the diced cheddar cheese.

In a large bowl, combine the potato and rutabaga slices, and diced onions. Generously season with garlic salt and thyme leaves. 

Toss the mixture to coat the vegetables with the seasonings. Cover the pork chops with seasoned vegetables.

Note: This 10X14 baking dish is my favorite for scalloped dishes, the depth will accommodate all the liquid without a boil over on the bottom of the oven, to clean up later.  

Over the top of the seasoned vegetables, sprinkle with approximately 1/3 c flour, then pour in the stock and the milk. 

Cover with a lid (or foil) and bake at 350 degrees for 2 hours. Remove the lid after 1 1/2 hours to evaporate some of the juices. 

Let cool briefly, then serve.

Storage options for Scalloped Potatoes and Rutabaga with Pork Chops Thyme and Cheddar Cheese. Store tightly covered in the refrigerator for up to three days. You may freeze this dish, but expect some texture quality loss in the scalloped potatoes, but the dish will taste fine! Thaw the frozen dish in the refrigerator before reheating. 

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