Peel and slice the rutabaga into 1/8-inch rounds—a mandoline slicer makes this quick and consistent. Soften the cream cheese to room temperature (about 70°F) so it incorporates smoothly into the sauce without lumps. Shred the Monterey Jack cheese fresh rather than using pre-shredded, as it melts more evenly and creates a creamier sauce. Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish or similar size with butter or oil.

In a large bowl, toss the sliced rutabaga with the olive oil, salt, black pepper, garlic powder, and onion powder until every slice is evenly coated. The seasoning at this stage builds flavor throughout the dish rather than relying solely on the sauce, which gives you more depth and control over the final taste.

In a pot over medium heat, melt the butter, then add the softened cream cheese and whisk constantly for about 1 minute until smooth and combined. Pour in the chicken broth and heavy cream, stirring gently to avoid lumps. Add the parmesan cheese and simmer for about 5 minutes, stirring occasionally—this allows the sauce to emulsify and develop a silky, cohesive texture. I like to taste the sauce at this point and adjust the seasoning if needed; a pinch of salt or white pepper can make a big difference.

Spread the seasoned rutabaga slices from Step 2 into the prepared baking dish in an even layer. Pour the warm cream sauce from Step 3 over the rutabaga, making sure to coat all the slices evenly. The sauce should come about halfway up the vegetables—this helps them cook through while staying tender. Sprinkle the freshly shredded Monterey Jack cheese from Step 1 evenly over the top.

Bake uncovered at 375°F for 40-45 minutes, until the top is golden brown and the rutabaga is fork-tender. The cheese should bubble slightly at the edges and the sauce should thicken as it bakes. If the top is browning too quickly before the vegetables are tender, you can loosely tent with foil for the last 10-15 minutes. Let the casserole rest for 5 minutes after removing from the oven so the sauce sets slightly and becomes easier to serve.

Sprinkle the fresh dill over the hot casserole just before serving for a bright, herbaceous finish. The dill cuts through the richness of the cream and cheese perfectly without overwhelming the delicate flavor of the rutabaga.