Potato and Turnip Bake
Elevate your comfort food game with this decadent Potato and Turnip Bake, a creamy, cheesy casserole that’s as elegant as it is satisfying. Layers of tender potatoes and earthy turnips are married together with a luxurious blend of heavy cream, garlic-infused milk, and fragrant thyme. Topped with a golden crust of Gruyère and Parmesan cheeses, this dish strikes the perfect balance between rich indulgence and rustic simplicity. Perfect for family dinners, holiday gatherings, or a hearty side dish, this recipe pairs beautifully with roasted meats or a crisp green salad. Ready in just under 90 minutes, this easy-to-make recipe is your new go-to for crowd-pleasing comfort food. Try it tonight for a flavor-packed twist on classic gratins!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 3 medium Turnips
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 3 cloves Garlic
- 1 cup Gruyère cheese
- 2 tablespoons Unsalted butter
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with 1 tablespoon of butter and set aside.
Peel the potatoes and turnips, then slice them into thin, even rounds, about 1/8-inch thick.
In a medium saucepan, combine the heavy cream, milk, minced garlic, fresh thyme, salt, and black pepper. Heat over low heat, stirring occasionally, until just warm (do not boil).
Layer one-third of the potato and turnip slices in the prepared baking dish, slightly overlapping the edges.
Sprinkle one-third of the Gruyère cheese evenly over the layer.
Repeat the layering process two more times with the remaining potato, turnip slices, and Gruyère cheese.
Pour the warm cream mixture evenly over the layered vegetables, ensuring every surface is coated.
Dot the top with the remaining 1 tablespoon of butter, and sprinkle the Parmesan cheese evenly over the surface.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 25-30 minutes, or until the top is golden brown and the vegetables are tender when pierced with a knife.
Allow the bake to rest for 10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 4137 mg | 180% | |
| Total Carbohydrate | 205.7 g | 75% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 30.5 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2198 mg | 169% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 5374 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
