Riewe Schales (Turnip Casserole) (Amish)

Riewe Schales is Pennsylvania Dutch comfort food: grated turnips and potatoes in equal measure, mixed with milk, low-fat yogurt, chopped onions, and parsley, then baked under a scattering of whole wheat breadcrumbs until golden and set. It’s Amish farmhouse cooking at its most honest.

The grated vegetables release their starch during baking, binding the casserole into a cohesive, sliceable dish without eggs or cheese holding it together. Turnips add a slight peppery sweetness that potatoes alone can’t deliver, and the combination is more interesting than either root on its own.

Yogurt mixed with milk creates a tangy, creamy base that moistens the grated vegetables and prevents the casserole from baking dry. It’s a lighter approach than the heavy cream or butter that most potato casseroles rely on.

The whole wheat breadcrumbs scattered on top toast during the 40-minute bake into a crunchy, golden crust. For extra crunch, fry them in a little oil before scattering.

Chef Tips

• Grate the turnips and potatoes on the coarse holes of a box grater. Fine grating makes the casserole too dense.
• Mix everything thoroughly before pouring into the dish. Even distribution means even baking.
• Serve immediately from the oven. This casserole loses its crispy top as it sits.
• A great side alongside roasted pork or baked chicken.

Variations

• With cheese: Stir in ½ cup shredded cheddar for a richer, more indulgent version.
• Rutabaga swap: Use rutabaga instead of turnips for a sweeter, more mellow root vegetable.
• Egg-bound: Add 2 beaten eggs to the mixture for a firmer, more quiche-like casserole.