Peel and dice the rutabagas into approximately 1-inch cubes.

Place the diced rutabagas in a saucepan.

Cover the rutabagas with water.

Add 1/2 teaspoon of salt to the water.

Bring the water to a boil over high heat.

Reduce the heat to low and simmer until the rutabagas are soft, about 20 minutes.

Drain the water from the saucepan.

Mash the cooked rutabagas until smooth.

In a separate bowl, soak the breadcrumbs in the cream.

Add the nutmeg, 1 teaspoon of salt, and beaten eggs to the cream mixture.

Combine the cream mixture with the mashed rutabagas.

Butter a 2-1/2 quart casserole dish.

Pour the rutabaga mixture into the buttered casserole dish.

Dot the top of the rutabaga mixture with butter.

Bake in a preheated oven at 350F (175C) for 1 hour, or until lightly browned on top.

Let cool slightly before serving.