Gratin of Turnips & Blue Cheese

Gratin of turnips and blue cheese is the vegetable side that converts turnip skeptics. Thinly sliced turnips and yellow onion get baked covered in butter until tender, then blanketed with anchovy-spiked cream and crumbled Roquefort for a final uncovered bake that browns into a bubbling, aggressively savory gratin.

The covered first bake is the move that sets this apart from a standard gratin. Steaming the turnips under foil for 30 minutes tames their peppery bite and softens them enough that the cream and cheese actually penetrate. Skip that step and you get crunchy turnips swimming in sauce.

Anchovies in the cream are the secret MVP. Just four fillets dissolve completely into the hot cream, leaving no fishy taste, only a deep umami richness that amplifies the blue cheese without competing with it. This is the Caesar-dressing-trick applied to vegetables.

Chef Tips

• Slice turnips paper-thin on a mandoline for even cooking and elegant layers.
• Use real French Roquefort or Spanish Cabrales for the boldest flavor. Milder blues like Gorgonzola dolce disappear here.
• Grate the nutmeg fresh, pre-ground nutmeg tastes like sawdust next to whole.
• Finish under the broiler only if needed. Watch constantly, it goes from golden to charcoal in 60 seconds.

Variations

• Swap turnips for sliced rutabaga, celeriac, or a mix for different root character.
• Add a layer of thinly sliced potato for a heartier gratin.
• Finish with a scatter of chopped fresh chives or parsley for color against the browned top.