Potato Turnip Bake
Creamy, cheesy, and irresistibly comforting, this Potato Turnip Bake is the perfect side dish to elevate any meal. Featuring tender layers of russet potatoes and earthy turnips, this dish is coated in a velvety Gruyere and Parmesan cheese sauce infused with fresh garlic and thyme for a sophisticated flavor profile. The recipe combines a simple roux-based sauce with warm, bubbling cream, creating a luxurious texture and golden, crispy topping that will have your family and guests asking for seconds. Ideal for holidays, dinner parties, or a cozy weeknight treat, this bake is a hearty yet elegant addition to your table. Plus, it’s easy to prepare and bursting with rich, savory goodness in every bite!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 3 medium turnips
- 1.5 cups heavy cream
- 0.5 cups milk
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups gruyere cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil or butter (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or butter.
Peel and thinly slice the russet potatoes and turnips into rounds, about 1/8-inch thick. Use a mandoline slicer if possible for even slices.
In a small saucepan, heat the heavy cream and milk over low heat. Mince the garlic and add it to the mixture. Warm until tiny bubbles appear around the edges, but do not let it boil. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux, stirring constantly. Gradually whisk in the warmed cream and milk mixture, and cook until slightly thickened, about 3–4 minutes.
Remove the sauce from the heat and stir in 1 cup of shredded Gruyere cheese, the parmesan cheese, thyme leaves, salt, and black pepper. Mix until the cheese is fully melted and combined.
Layer half of the potato and turnip slices evenly in the prepared baking dish. Pour half of the cheese sauce over the top, spreading it evenly. Repeat with the remaining potatoes, turnips, and cheese sauce.
Sprinkle the remaining 1/2 cup of Gruyere cheese evenly across the top.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes and turnips are tender when pierced with a fork.
Remove the bake from the oven and let it rest for 10 minutes before serving. Garnish with additional thyme, if desired.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 856 mg | 37% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 403 mg | 31% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 773 mg | 16% | |
*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.
