This comforting Creamy Turnip and Potato Gratin is the perfect way to showcase turnips’ subtle sweetness and earthy flavor. Layered with tender potatoes, melted cheese, and a garlicky cream sauce, it bakes into a luscious, golden dish that’s both rustic and refined. The combination of textures — velvety vegetables beneath a bubbling, cheesy crust — makes it a standout side for any meal. It’s approachable enough for a weeknight dinner yet elegant enough to grace the holiday table.
INGREDIENTS:
2 medium turnips, peeled and thinly sliced
2 medium potatoes, peeled and thinly sliced
1 cup heavy cream or whole milk
1 cup shredded Gruyère or cheddar cheese
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1/4 teaspoon nutmeg (optional)
Fresh chives or parsley, chopped, for garnish
METHOD:
Preheat oven to 375°F. Lightly butter or oil a shallow baking dish (about 1 1/2 quarts).
In a small saucepan over low heat, gently warm the cream (or milk) with the minced garlic for 3–4 minutes, until fragrant. Do not let it boil. Remove from heat and set aside.
Arrange half of the sliced turnips and potatoes in the prepared baking dish, overlapping slightly. Season lightly with salt, pepper, and nutmeg (if using). Pour half of the warm cream mixture evenly over the vegetables, then sprinkle with half of the shredded cheese.
Repeat with the remaining turnips, potatoes, cream, and cheese, ending with a generous layer of cheese on top.
Cover the dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 15–20 minutes, or until the top is golden brown and bubbly and the vegetables are tender when pierced with a knife.
Let the gratin rest for about 5 minutes before serving. Sprinkle with chopped chives or parsley for a fresh finish.
SERVING SUGGESTIONS:
- Serve alongside roasted meats or poultry for an elegant dinner.
- Pair with a crisp green salad or sautéed greens to balance the richness.
- For added flavor, layer caramelized onions or sautéed leeks between the vegetables before baking.
YIELD: Serves 4-6
