Best 9 Turnip Gratin Recipes

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Turnip gratin is a classic French dish that can be enjoyed as a side dish or a main course. This hearty and flavorful dish is made with sliced turnips, cream, cheese, and a crispy breadcrumb topping. Turnip gratin is a great way to use up leftover turnips, and it can be made with a variety of different cheeses, such as Gruyère, Parmesan, or Cheddar. This dish is best served hot out of the oven, and it can be paired with a variety of main courses, such as roast chicken, pork chops, or fish.

Let's cook with our recipes!

CHEESY TURNIP AND POTATO GRATIN



Cheesy Turnip and Potato Gratin image

Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 teaspoon unsalted butter, or as needed
1 ½ pounds russet potatoes, peeled
1 large turnip, peeled
1 ½ teaspoons fresh thyme leaves, divided
salt and ground black pepper to taste
2 cups shredded Monterey Jack cheese, divided
1 cup half-and-half

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
  • Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
  • Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
  • Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
  • Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 17.9 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 7.9 g, Sodium 184.3 mg, Sugar 1.7 g

TURNIP AND SWEET POTATO GRATIN



Turnip and Sweet Potato Gratin image

This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h30m

Number Of Ingredients 8

1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
2 tablespoons unsalted butter, cut into pieces
3/4 cup low-sodium chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup grated Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
  • Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

TURNIP GRATIN



Turnip Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 2h7m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano

Steps:

  • Special Equipment: mandolin, 11 by 7-inch baking dish
  • Preheat the oven to 375 degrees F.
  • Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
  • Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
  • Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
  • For easier serving, let the dish rest 10 to 12 minutes before serving.
  • Who knew a turnip could be soooooooooooooo good!

MASHED POTATO AND TURNIP GRATIN



Mashed Potato and Turnip Gratin image

Categories     Cheese     Potato     Side     Bake     Casserole/Gratin     Turnip     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 pounds Yukon Gold potatoes (about 5 medium)
1 3/4 pounds turnips (about 5 medium)
1/4 cup (1/2 stick) butter
1/2 cup grated pecorino Romano cheese, divided
Pinch of ground nutmeg

Steps:

  • Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

POTATO AND TURNIP GRATIN



Potato and Turnip Gratin image

Provided by Bruce Aidells

Categories     Milk/Cream     Potato     Side     Bake     Christmas     Casserole/Gratin     Parmesan     Rosemary     Turnip     Sage     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 14

4 cups heavy whipping cream
2 cups low-salt chicken broth
6 large fresh thyme sprigs
4 large fresh sage sprigs
2 large fresh rosemary sprigs
2 large garlic cloves, pressed
1 Turkish bay leaf
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 1/2 pounds russet potatoes
2 pounds turnips
1 cup freshly grated Parmesan cheese

Steps:

  • Position rack in top third of oven and preheat to 350°F. Bring first 11 ingredients to boil in large saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes. Strain cream mixture into large bowl.
  • Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
  • Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer.

RUTABAGA, PEAR AND TURNIP GRATIN



Rutabaga, Pear and Turnip Gratin image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 15

2 cups heavy cream
2 cups whole milk
2 tablespoons grainy Dijon mustard
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
Kosher salt
3 medium turnips, peeled and thinly sliced
1 medium rutabaga, peeled, halved and cut into thin slices
4 tablespoons unsalted butter, at room temperature
1/2 cup panko breadcrumbs
1/2 cup sliced almonds (not toasted)
1 cup finely grated Parmesan
2 large Anjou or Bartlett pears, peeled, cored and thinly sliced
2 large cloves garlic, minced
1 cup finely grated Gruyere

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the cream, milk, mustard, cayenne, nutmeg, a generous amount of salt and the turnips and rutabaga in a large bowl. Mix well. Transfer the vegetable mixture to a large pot over medium heat and simmer gently, stirring occasionally to assure the mixture is not sticking to the bottom, until the vegetables give up water and become tender, for 15 minutes. Turn off the heat and taste for seasoning.
  • Make the topping: Mash 2 tablespoons butter in a small bowl. Add the panko, almonds and 1/2 cup Parmesan and stir to combine. Set aside.
  • Add the pears to the turnip mixture. Grease the bottom and sides of a 3-quart gratin dish with the remaining 2 tablespoons butter. Spread the minced garlic on the bottom of the dish with the back of a spoon. Arrange half of the turnip mixture and cream evenly in the bottom of the gratin dish, pressing down to flatten the mixture. Top with the Gruyere and remaining 1/2 cup Parmesan. Arrange the remaining turnip mixture evenly on top. Pour any leftover cream over the gratin. Cover the dish with a sheet of foil, crimping the edges, and place on a baking sheet so that no excess liquid will leak onto the floor of your oven and burn.
  • Place in the center of the oven and bake for 1 hour. Carefully remove from the oven, take off the foil and return to the oven to cook until completely tender when pierced with the tip of a small knife, 45 minutes to 1 hour more.
  • Top the gratin with the panko-cheese mixture and bake until golden brown, about another 15 minutes. Remove and cool at least 30 minutes but no longer than 1 hour before serving.

TURNIP AND BLUE CHEESE GRATIN



Turnip and Blue Cheese Gratin image

This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!

Provided by Chelsea

Categories     Side Dish     Vegetables     Carrots

Time 1h10m

Yield 4

Number Of Ingredients 13

2 cloves garlic, smashed
salt and pepper to taste
¾ cup half-and-half cream
2 teaspoons dried thyme
1 bay leaf
1 large leek - cleaned, and cut into 1/4 inch thick rounds
2 large turnips, peeled and sliced
1 cup cubed butternut squash
4 large mushrooms, sliced
2 large carrots, sliced
1 teaspoon chopped fresh rosemary
½ cup crumbled blue cheese
¼ cup shredded Gruyere cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
  • Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
  • Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
  • Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.

Nutrition Facts : Calories 235 calories, Carbohydrate 22.9 g, Cholesterol 36.9 mg, Fat 12.7 g, Fiber 4.6 g, Protein 9.9 g, SaturatedFat 7.8 g, Sodium 373.6 mg, Sugar 8 g

TURNIP AND ONION GRATIN



Turnip and Onion Gratin image

Categories     Onion     Side     Bake     Vegetarian     Quick & Easy     Turnip     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 5

1/2 pound turnips, peeled and grated
1 onion, chopped fine
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon freshly grated Parmesan
1/3 cup heavy cream

Steps:

  • In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.

CRAZY JOHN'S CARROT AND TURNIP GRATIN



Crazy John's Carrot and Turnip Gratin image

Make and share this Crazy John's Carrot and Turnip Gratin recipe from Food.com.

Provided by Iowahorse

Categories     Vegetable

Time 1h45m

Yield 1 set

Number Of Ingredients 12

3/4 lb carrot, peeled and shredded
3/4 lb turnip, peeled and shredded
1/2 cup thinly sliced scallion top (not bulb)
2 tablespoons minced fresh parsley
4 tablespoons cornstarch
2 cups milk
1/2 cup half-and-half or 1/2 cup milk
1 large egg
salt
fresh ground black pepper
1/2 cup freshly grated parmesan cheese
1 tablespoon cold unsalted butter, cut into pieces

Steps:

  • Butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
  • In a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablspoons of cornstarch.
  • Spread vegetable mixture in prepared pan, pressing and smoothing it into place.
  • In a small saucepan, dissolve remaiing cornstarch in 1/4 cup of the milk.
  • When completely dissolved, add cream and remaining milk.
  • Bring to a boil over moderately high heat, whisking constantly.
  • Reduce to moderate heat.
  • In a medium mixing bowl, beat egg with a fork and season with salt and pepper.
  • Add egg to milk mixture in slow, steady stream, beating until combined.
  • Pour this hot custard over the vegetable mixture in gratin dish.
  • Sprinkle top evenly with Parmesan cheese.
  • (Gratin can be prepared 24 hours ahead to this point and refrigerated.) Dot gratin with butter and make in the middle of a preheated 375F oven for 45 minutes, or until it is bubbling through a golden crust.
  • Let gratin stand 10 minutes before serving to crisp crust and allow custard to set.

Nutrition Facts : Calories 1489.3, Fat 94, SaturatedFat 56.2, Cholesterol 517.4, Sodium 1599, Carbohydrate 116.3, Fiber 17.5, Sugar 30.6, Protein 51.5

Tips:

  • Choose the right turnips: Look for small, young turnips with smooth skin. Avoid turnips that are large, have blemishes, or are sprouting.
  • Peel the turnips thinly: Use a sharp vegetable peeler to remove just the outer layer of skin. This will help the turnips cook evenly.
  • Slice the turnips evenly: Use a sharp knife to slice the turnips into 1/4-inch thick rounds. This will ensure that they cook evenly.
  • Cook the turnips until tender: You can cook the turnips in a variety of ways, including boiling, steaming, or roasting. Cook them until they are tender but still hold their shape.
  • Use a good quality cheese: The cheese you use in your turnip gratin will make a big difference in the flavor of the dish. Use a hard cheese that melts well, such as Gruyère, Parmesan, or Cheddar.
  • Don't overcook the gratin: The gratin should be cooked until the cheese is melted and bubbly and the turnips are tender. Overcooking will make the gratin dry and tough.

Conclusion:

Turnip gratin is a delicious and versatile dish that can be served as a side dish or main course. It is a great way to use up leftover turnips, and it is also a good source of vitamins and minerals. With its creamy, cheesy sauce and tender turnips, turnip gratin is sure to be a hit at your next gathering.

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