Lanttulaatikko

Lanttulaatikko, or rutabaga casserole, is a traditional Finnish dish commonly prepared for Christmas. It belongs to the family of laatikko casseroles and is made primarily from rutabaga (lanttu), often combined with potato. The mixture is typically seasoned with salt and white pepper and lightly sweetened with sugar or syrup; eggs and cream or milk help bind and enrich the custard-like texture. The cooked rutabaga and potato are mashed, then stirred with the eggs and dairy, poured into a buttered loaf dish, dusted with breadcrumbs and a little butter, and baked until set and golden.

Traditionally served hot on Christmas Eve, it is often accompanied by ham or other meats and lingonberry or cranberry sauce. It is a staple of the Finnish holiday table and features in many households and restaurants during the Christmas season.

Variations exist across regions and families, with differences in the ratio of rutabaga to dairy and in thickeners or toppings. Some cooks use more dairy for a creamier texture, while others rely on breadcrumbs or flour to adjust thickness. The dish is widely recognized as one of Finland’s classic laatikko casseroles and reflects the country’s winter food traditions.