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Turnip Gratin with Potatoes

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Submitted by jordan

Turnip gratin with potatoes, Gruyere cheese, and fresh dill baked under a crispy breadcrumb topping. A creamy, nutmeg-scented side dish that can be prepped a day ahead.

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

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.

Ingredients

3 45
TABLESPOONS ML UNSALTED BUTTER
4 4
MEDIUM MEDIUM TURNIP
peeled and coarsely grated, 1 pound *
2 2
EACH POTATOES
peeled and coarsely grated, 1/2 pound *
1 15
TABLESPOON ML DILL WEED
fresh, snipped
¼ 1.3
TEASPOON ML NUTMEG
freshly grated
1
X SALT
to taste *
1
X WHITE PEPPER
freshly ground, to taste *
½ 118
CUP ML HEAVY WHIPPING CREAM
or low-fat milk or yogurt
½ 118
CUP ML CHICKEN BROTH
½ 118
CUP ML BREAD CRUMBS
fresh
½ 118
CUP ML GRUYERE CHEESE
or swiss or jarlsberg, freshly grated

Directions

In a heavy skillet, melt butter over moderately low heat.

When foam subsides, add turnips and ptatoes and cook, stirring occasionally, 10 minutes.

Add dill, nutmeg, salt and pepper to taste and mix well.

Heat briefly.

Butter a 15-by-2½-inch oval gratin dish.

Transfer turnip mixture to gratin dish and smooth surface with a spatula.

(Gratin can be prepared 24 hours ahead to this point and refrigerated.)

In a small bowl, whisk together heavy cream and stock, and pour it over turnip mixture in gratin dish.

Sprinkle top with bread crumbs and Gruyere cheese.

Bake in a preheated 425F oven 20 to 25 minutes, or until top is golden.

Serve from gratin dish.

Note: If yogurt or low-fat milk are used, bake 5 minutes longer.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 299 75% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 201mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 15g
Vitamin A 17% Vitamin C 1%
Calcium 20% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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