Turnip Gratin: A Rustic, Cheesy Casserole for Any Occasion
A creamy, garlicky bake turning humble root vegetables into an irresistible comfort dish.
Wholesome, comforting, and unexpectedly delicious, turnip gratin transforms humble turnips into a crowd-pleasing casserole layered with cream, cheese, and aromatic garlic. Whether you’re looking for a creative vegetable side or a new star dish for your holiday table, this gratin is sure to win fans—even among skeptics of root vegetables.
What Is Turnip Gratin?
Turnip gratin is a baked casserole that combines sliced turnips with a creamy, garlicky sauce, plenty of cheese, and sometimes herbs or breadcrumbs. Inspired by the classic French au gratin technique—usually made with potatoes or other root vegetables—this version delivers richness and depth, with turnips lending a subtle, slightly peppery flavor and a tender texture.
The Essential Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Turnips | 2.5 – 3 pounds | Choose medium, firm turnips; peeling is optional |
| Garlic cloves | 3 – 4 | Crushed or minced for maximum aroma |
| Gruyère cheese | 8 ounces (2 cups grated) | Or substitute Swiss, cheddar, or Monterey Jack |
| Butter | 4 – 6 tablespoons | For layering and greasing the dish |
| Heavy cream | 6 tablespoons | Half-and-half or light whipping cream also works |
| Chicken (or vegetable) broth | 3 – 6 tablespoons | Controls consistency; lower for less soupy |
| Salt & black pepper | To taste | Start with 1/4 – 1/2 teaspoon salt |
| Fresh herbs | Optional | Try thyme, rosemary, or parsley for extra flavor |
Step-by-Step: How to Make Classic Turnip Gratin
This simple casserole comes together in just a few steps and delivers maximum flavor. Here is a structured process to get perfect results every time:
- Prepare the Turnips: Scrub turnips thoroughly. Peeling is optional—unpeeled turnips add color and fiber, while peeled ones yield a softer bite. Use a mandoline or sharp knife to slice them very thin, about 1/8-inch thick.
- Layer the Casserole: Generously butter your baking dish (12-inch skillet or 9×13 pan). Lay down a single layer of turnips, sprinkle with salt, pepper, chopped garlic, and bits of butter. Repeat layers, adding cheese between each until all turnips are used.
- Create the Sauce: Mix heavy cream with broth (vegetable or chicken), and pour over the layered turnips. This combination provides a rich texture and helps everything bake evenly.
- Add Toppings: Sprinkle the remaining cheese evenly on top. For a crunchy finish, mix some breadcrumbs with melted butter and scatter over the cheese.
- Bake: Cover with foil and bake in a preheated oven (at 375°F). Bake for about 50 minutes; then remove the foil, and continue baking until the top is golden and bubbling—usually 20 more minutes. Check tenderness with a fork.
- Rest & Serve: Allow the gratin to cool for 5 minutes so the sauce thickens and flavors meld. Slice and serve warm.
Tips for a Perfect Turnip Gratin
- Don’t overcook: Turnips can turn mushy and lose their flavor if overbaked. A shorter baking time (about 20 minutes uncovered) often keeps their texture pleasingly toothsome.
- Avoid excess liquid: Use less broth or cream for a firmer, less soupy gratin. Turnips release moisture as they cook—monitor your sauce before baking.
- Cheese Options: Gruyère is classic for gratins, but cheddar, Monterey Jack, or a mix also work well. Strong, nutty cheeses add depth.
- Herb Variations: For a fresh twist, add chopped thyme, rosemary, or parsley. Herbs complement the earthy flavor of turnips beautifully.
- Garlic Lovers: More garlic means more punch! Four cloves provide an assertive, aromatic foundation.
- Salt Carefully: Because cheese and broth may add saltiness, taste after baking and adjust seasoning at the end.
Turnip Gratin: Nutrition & Special Diets
This gratin is naturally low in carbohydrates and rich in fats—making it popular among those on keto or low-carb diets. A serving of turnip gratin (about 1/6th of the recipe) delivers approximately:
- 277 calories
- 19g fat
- 14g carbohydrates (3g fiber)
- 14g protein
- Vitamin C: 48% DV
- Calcium: 49% DV
The dish is filling and hearty—making it suitable as a breakfast, side, or even vegetarian main course (just use vegetable broth).
Variations: Making Turnip Gratin Your Own
- Add Potatoes or Other Root Veg: Mix in thinly slice carrots, rutabagas, or potatoes for color and mild sweetness.
- Breadcrumb Topping: For a crispy crust, combine breadcrumbs with melted butter and grated parmesan.
- Fresh Herbs: Layer in fresh thyme, rosemary, or parsley for a garden-fresh finish.
- Vegan Adaptation: Substitute plant-based milk, dairy-free cheese, and coconut cream for a vegan take.
- Lighter Gratin: Use half-and-half or milk in place of cream and reduce cheese for less richness.
What others are reading
Serving Suggestions
- Turnip gratin shines alongside classic roasts: beef, chicken, pork, or ham.
- Pair with leafy green salads, grilled sausages, or a savory vegetarian main for a balanced meal.
- Bake in smaller ramekins for elegant single servings at dinner parties.
- Make ahead and reheat gently—the flavor improves as it sits.
Why Choose Turnips?
Turnips are often overlooked but offer several culinary advantages:
- Affordable and available year-round
- High in vitamin C, potassium, and fiber
- Naturally low in carbs and calories
- Neutral, slightly peppery flavor, adapts well to creamy sauces and cheese
Common Questions About Turnip Gratin
Q: Do turnips need to be peeled?
A: Peeling is optional—young, fresh turnips have thin edible skin. Older turnips may have thicker, tougher skin worth removing.
Q: Can I use pre-cooked turnips?
A: Raw thinly-sliced turnips are best for layering; pre-cooked turnips will result in a mushier texture and less structure in the gratin.
Q: What’s the best cheese for gratin?
A: Gruyère is traditional, but good melting cheeses like cheddar, Monterey Jack, or Swiss work well. Try mixing for depth of flavor.
Q: How can I make my gratin less liquidy?
A: Reduce the amount of broth and cream, and let the baked gratin rest at least 5–10 minutes before slicing, so juices absorb.
Q: Is turnip gratin gluten-free?
A: The core recipe is gluten-free if you omit breadcrumbs or use gluten-free crumbs for topping. Always check labels on cheese and broth.
Expert Tips and Troubleshooting
- For chewier, firmer gratin, opt for less broth and bake uncovered for a short period.
- Use a mandoline for uniform slices and even cooking.
- If the gratin is too soupy, increase baking time (uncovered) to reduce liquid. A deeper pan will also help contain juices.
- Make ahead: Assemble and refrigerate up to 24 hours before baking. Bake fresh for best texture and flavor.
Nutritional Benefits of Turnips
- Vitamin C: Supports immune function
- Fiber: Aids digestion and satiety
- Potassium: Heart health and muscular function
- Low Glycemic Index: Gentle impact on blood sugar
Frequently Asked Questions (FAQs)
Q: Can I freeze leftovers?
A: Yes, turnip gratin freezes well. Cool completely, cut into individual portions, and wrap tightly. For best texture, reheat in oven, not microwave.
Q: What’s the difference between potato and turnip gratin?
A: Potato gratin is starchier and has a milder flavor, while turnip gratin is lower in carbs, slightly more peppery, and packs more vitamins and fiber.
Q: How do I get a crisp top?
A: Finish under the broiler for a few minutes after baking, or add buttered breadcrumbs and parmesan for crunch.
Conclusion: Comforting Elegance in Every Bite
Turnip gratin epitomizes rustic comfort food, delivering rich flavor, creamy texture, and nutritional benefits. Whether enjoyed as a side dish or light main, this simple recipe celebrates seasonal produce and elevates everyday meals. Next time you crave a cozy casserole, look beyond potatoes and try turnip gratin—it just might become a staple in your kitchen.
References
- https://thatlowcarblife.com/turnips-au-gratin/
- https://captious.wordpress.com/2014/05/25/turnip-gratin/
- https://www.thepioneerwoman.com/food-cooking/recipes/a64144304/carrot-gratin-recipe/
- https://forums.welltrainedmind.com/topic/571649-favorite-turnip-recipes/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9619/turnip-gratin/
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