Turnip Gratin with Potatoes

Turnips get a bad rap, but grate them into a gratin with potatoes and suddenly they’re the star of the table. The turnips bring a peppery bite that balances the starchy potatoes, and a cream-and-broth bath keeps everything rich without feeling heavy.

Fresh dill and a touch of nutmeg give this a distinctly Northern European character. The Gruyere crust goes bubbly and golden on top, with breadcrumbs adding that satisfying crunch.

Best part? You can assemble the whole thing the night before, then just add the cream mixture and bake when you’re ready.

Chef Tips

• Grate the turnips and potatoes coarsely, not finely. You want some texture, not baby food.
• Squeeze excess moisture from the grated vegetables with a clean towel before cooking. Less water means a creamier gratin, not a soggy one.
• If you substitute yogurt or low-fat milk for the cream, add about 5 extra minutes of bake time so the center sets properly.
• Freshly grated nutmeg makes a real difference over pre-ground. Even a small microplane does the job.

Variations

• Use parsnips in place of turnips for a sweeter, milder flavor.
• Swap Gruyere for sharp white cheddar or Comte for a different funk.
• Add a layer of thinly sliced leeks between the vegetable mixture and the cream for extra depth.