This gratin combines turnips and potatoes in a creamy, cheesy dish that’s comforting and flavorful. It’s a great way to introduce turnips to those who may not be familiar with them.
INGREDIENTS:
2 medium turnips, peeled and thinly sliced
2 medium potatoes, peeled and thinly sliced
1 cup heavy cream or milk
1 cup shredded Gruyère or cheddar cheese
2 cloves garlic, minced
Salt and pepper, to taste
1/4 teaspoon nutmeg (optional)
Fresh chives or parsley, chopped, for garnish
METHOD:
Preheat the oven to 375°F and lightly grease a shallow baking dish.
In a small saucepan, heat the cream (or milk) and garlic over low heat until warm.
Arrange half of the sliced turnips and potatoes in the baking dish, seasoning lightly with salt, pepper, and nutmeg (if using).
Pour half of the warmed cream mixture over the layers, then sprinkle with half the cheese. Repeat with the remaining turnips, potatoes, cream, and cheese.
Cover with foil and bake for 30 minutes, then uncover and bake for another 15-20 minutes until bubbly and golden brown. Garnish with fresh chives or parsley before serving.
NOTE: Try adding a layer of caramelized onions between the layers for added depth of flavor.
