Turnip Gratin
Elevate your side dish game with this rich and creamy Turnip Gratin, a delightful twist on the classic potato gratin. Thinly sliced turnips are layered with a luscious blend of Gruyère and Parmesan cheeses, infused with fresh thyme, garlic, and a hint of nutmeg for a savory, aromatic depth. Topped with golden, buttery panko breadcrumbs, this baked dish achieves the perfect balance of velvety creaminess and irresistible crunch. Ideal for holiday feasts or elegant dinners, this comforting gratin is a crowd-pleasing recipe that transforms humble turnips into a gourmet masterpiece. Ready in just over an hour, it pairs beautifully with roasted meats or a simple green salad for a complete, memorable meal.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) turnips
- 1 cup heavy cream
- 0.5 cup whole milk
- 2 cloves (minced) garlic
- 2 tablespoons unsalted butter
- 1 cup (freshly grated) Parmesan cheese
- 1 cup (shredded) Gruyère cheese
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon (freshly grated) nutmeg
- 1 teaspoon (chopped, plus extra for garnish) fresh thyme
- 0.33 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter or non-stick cooking spray.
Peel the turnips and thinly slice them into approximately 1/8-inch rounds using a sharp knife or a mandoline slicer.
In a medium saucepan, combine the heavy cream, milk, minced garlic, kosher salt, black pepper, and nutmeg. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally, then remove from heat.
Arrange half of the sliced turnips in an even layer in the prepared baking dish. Sprinkle half of the Gruyère cheese, half of the Parmesan cheese, and half of the fresh thyme over the turnips.
Pour half of the cream mixture over the layer of turnips and cheese, making sure all slices are coated.
Repeat with the remaining turnips, Gruyère, Parmesan, thyme, and cream mixture to create a second layer.
In a small bowl, mix the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture on top of the gratin.
Cover the dish with aluminum foil, ensuring it does not touch the surface of the gratin, and bake in the preheated oven for 40 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and the cream is bubbling around the edges.
Let the turnip gratin rest for 10 minutes before serving to allow the layers to set. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.9 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 564 mg | 43% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1214 mg | 26% | |
*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.
