This cozy gratin pairs earthy turnips with tender potatoes in a luscious, garlicky cream sauce layered with melted cheese. It’s a comforting side dish that makes turnips approachable even for those new to them, and it’s elegant enough for a holiday table.
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 oven to 375°F (190°C). Lightly butter or oil a shallow baking dish.
In a small saucepan, gently warm the cream (or milk) with the minced garlic over low heat until fragrant, 3–4 minutes. Do not boil.
Layer half of the sliced turnips and potatoes in the prepared dish. Season lightly with salt, pepper, and nutmeg (if using).
Pour half of the warmed cream mixture evenly over the vegetables, then sprinkle with half the cheese.
Repeat with remaining turnips and potatoes, cream, and cheese.
Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, until the top is golden and bubbly and the vegetables are tender when pierced with a knife.
Let rest 5 minutes before serving. Garnish with chives or parsley.
Optional Variation: For extra richness, tuck a layer of caramelized onions between the vegetables before baking.
