Turnip au Gratin is a delicious, savory side dish that transforms humble turnips into a rich, creamy, and cheesy delight. The turnips are sliced thin and layered with a creamy sauce, then topped with melted cheese and breadcrumbs for a perfectly golden, crispy finish.
This dish is a great alternative to traditional potatoes au gratin, offering a lighter, low-carb option that’s still full of flavor. It’s a perfect side for any occasion, from holiday dinners to weeknight meals.
Kitchen Equipment Needed
- Large pot for boiling turnips
- 9×13-inch baking dish
- Skillet (for preparing the sauce)
- Whisk
- Knife and cutting board
- Grater (for cheese)
- Measuring cups and spoons
Ingredients Overview
- Turnips: The star of the dish, offering a slightly peppery flavor and firm texture that holds up well in gratin-style dishes.
- Cheese: A blend of sharp cheddar and Gruyère provides the perfect combination of creamy richness and melty goodness.
- Cream sauce: A rich, velvety sauce made with butter, heavy cream, and garlic, enveloping the turnips in deliciousness.
- Breadcrumbs: Used as a topping to give the dish a crunchy, golden finish.
Ingredients
For the Gratin
- 4-5 medium-sized turnips, peeled and thinly sliced
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme (or fresh if available)
- Salt and pepper, to taste
- 1 cup sharp cheddar cheese, grated
- 1/2 cup Gruyère cheese, grated
For the Topping
- 1/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/4 cup grated Parmesan cheese (optional)
Directions
- Prepare the Turnips
Preheat your oven to 375°F (190°C). Peel and thinly slice the turnips, aiming for slices about 1/8-inch thick. In a large pot, bring water to a boil and add the turnips. Cook for 5-7 minutes, or until just tender but still firm. Drain the turnips well and set them aside. - Make the Creamy Sauce
In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and milk, and stir in the thyme. Bring the mixture to a simmer, then season with salt and pepper to taste. Let the sauce simmer for 3-5 minutes, allowing it to thicken slightly. - Assemble the Gratin
In a 9×13-inch baking dish, layer the cooked turnip slices, slightly overlapping them. Pour half of the creamy sauce over the turnips, ensuring they are evenly coated. Sprinkle half of the cheddar and Gruyère cheese on top. Repeat with another layer of turnips, followed by the remaining sauce and cheeses. - Prepare the Topping
In a small bowl, mix the panko breadcrumbs with the melted butter and Parmesan cheese (if using). Sprinkle the breadcrumb mixture evenly over the top of the gratin for a crispy, golden finish. - Bake
Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling. For an extra crispy top, broil for an additional 2-3 minutes, watching closely to avoid burning. - Serve
Remove the gratin from the oven and let it sit for a few minutes to set before serving. Garnish with additional thyme or parsley if desired.
Prep Time
15 minutes
Cook Time
35-40 minutes
Total Time
50-55 minutes
Nutrition (per serving, ~6 servings)
- Calories: ~250
- Fat: ~18g
- Carbohydrates: ~15g
- Protein: ~8g
Expert Tips
- Thin Slices: Slice the turnips as thin as possible to ensure they cook evenly and absorb the creamy sauce well.
- Cheese Variations: Feel free to substitute the cheeses with other varieties such as mozzarella, Parmesan, or fontina for different flavor profiles.
- Make Ahead: You can prepare the gratin in advance and store it in the refrigerator. When ready to serve, bake it as directed, adding a few extra minutes if needed.
FAQs
Can I use potatoes instead of turnips?
Yes! If you prefer a more traditional au gratin, you can swap the turnips for potatoes, but keep in mind the turnips offer a slightly lower-carb option.
Can I make this recipe vegan?
Yes, you can substitute the heavy cream with coconut cream or almond milk and use dairy-free cheese and butter to make the gratin vegan-friendly.
Can I prepare this dish ahead of time?
Yes, you can assemble the gratin and store it in the refrigerator for up to 2 days before baking. Add a few extra minutes to the baking time if cooking from cold.
Storing & Freezing
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Freezing: This dish can be frozen before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to cook, bake from frozen, adding additional baking time.
Substitutions & Variations
- Low-Carb Option: If you want to reduce carbs further, consider using rutabaga or celery root as a substitute for turnips.
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the creamy sauce for an extra spicy twist.
- Herb Infusion: Experiment with fresh herbs like rosemary, basil, or sage in the sauce for added flavor depth.
Turnip au Gratin
Turnip au Gratin is a delicious, savory side dish that transforms humble turnips into a rich, creamy, and cheesy delight. The turnips are sliced thin and layered with a creamy sauce, then topped with melted cheese and breadcrumbs for a perfectly golden, crispy finish. This dish is a great alternative to traditional potatoes au gratin, offering a lighter, low-carb option that’s still full of flavor.
Equipment
- - Large pot for boiling turnips
- - 9x13-inch baking dish
- - Skillet (for preparing the sauce)
- Whisk
- Knife and cutting board
- - Grater for cheese
- Measuring cups and spoons
Ingredients
- #### For the Gratin
- - 4-5 medium-sized turnips peeled and thinly sliced
- - 2 tablespoons unsalted butter
- - 1 cup heavy cream
- - 1/2 cup whole milk
- - 2 cloves garlic minced
- - 1/2 teaspoon dried thyme or fresh if available
- - Salt and pepper to taste
- - 1 cup sharp cheddar cheese grated
- - 1/2 cup Gruyère cheese grated
- #### For the Topping
- - 1/4 cup panko breadcrumbs
- - 2 tablespoons unsalted butter melted
- - 1/4 cup grated Parmesan cheese optional
Instructions
- **Prepare the Turnips**
- Preheat your oven to 375°F (190°C). Peel and thinly slice the turnips, aiming for slices about 1/8-inch thick. In a large pot, bring water to a boil and add the turnips. Cook for 5-7 minutes, or until just tender but still firm. Drain the turnips well and set them aside.
- **Make the Creamy Sauce**
- In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and milk, and stir in the thyme. Bring the mixture to a simmer, then season with salt and pepper to taste. Let the sauce simmer for 3-5 minutes, allowing it to thicken slightly.
- **Assemble the Gratin**
- In a 9x13-inch baking dish, layer the cooked turnip slices, slightly overlapping them. Pour half of the creamy sauce over the turnips, ensuring they are evenly coated. Sprinkle half of the cheddar and Gruyère cheese on top. Repeat with another layer of turnips, followed by the remaining sauce and cheeses.
- **Prepare the Topping**
- In a small bowl, mix the panko breadcrumbs with the melted butter and Parmesan cheese (if using). Sprinkle the breadcrumb mixture evenly over the top of the gratin for a crispy, golden finish.
- **Bake**
- Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbling. For an extra crispy top, broil for an additional 2-3 minutes, watching closely to avoid burning.
- **Serve**
- Remove the gratin from the oven and let it sit for a few minutes to set before serving. Garnish with additional thyme or parsley if desired.
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