This Turnips Au Gratin recipe is a hearty and comforting side dish, with layers of thinly sliced turnips, a rich cream sauce sauce, and crispy, cheesy topping.
Au Gratin Turnips
This Turnips Au Gratin recipe transforms a humble root vegetable into a creamy, comforting side dish that’s perfect for any occasion. Thinly sliced turnips are layered with a rich cheese sauce and then baked to golden, bubbly perfection.
The result is a tender, slightly sweet turnip base enveloped in a bubbly, cheesy crust. This recipe offers a delightful twist on traditional au gratin, showcasing the turnip’s delicate flavor in a bubbly cream sauce. It’s an excellent way to introduce turnips to even the most skeptical palates, and a wonderful addition to holiday meals or cozy weeknight dinners.
Granny’s family is passionate about having great side dishes at our family dinners. We all have our favorites that we make year after year.
Over the years though, various members of the family have developed specific dietary needs. For example, I avoid wheat, which means that I don’t use flour to thicken sauces. Stacey avoids dairy, so we always try to have side dishes that don’t have cheese.
And then there are those that like to keep their meals low carb. This turnip au gratin is for the low carb, keto, and gluten-free crowd. It has just 6 grams of net carbs!
Turnips are considered a lower carbohydrate replacement for potatoes. I love all things potatoes but occasionally, I get a craving for the earthy, slightly bitter taste of turnips.
Turnips aren’t just a low-carb replacement for potatoes, they are a great nutritious vegetable on their own. While this dish is kind of fancy, turnips are great steamed with a little butter, salt, and pepper as a side.
But sometimes you just want that creamy satisfying taste of an au gratin with its creamy and cheesy texture too. Turnip au gratin can satisfy that craving!
Ingredients
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- 2 pounds of turnips, peeled and sliced
- 1/2 cup chopped sweet onion or leeks
- 2 TB butter
- 1 to 1 1/2 cups heavy cream
- 3/4 cup parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Helpful Kitchen Tools
- Medium Saucepan
- Medium Sauté Pan
- Vegetable Peeler
- Sharp Knife or Mandoline
- 9-Inch Square Casserole Dish
Instructions
- Put about 3/4 cup of water and sliced turnips into in a saucepan. Steam until tender but still firm.
- Sauté onions or leeks in butter until tender but not browned. Mix in the heavy cream and half of the parmesan cheese and simmer until cheese is melted, stir occasionally, until combined.
- Place cooked turnips in bottom of heatproof baking dish.
- Pour the cream mixture on top of the turnips.
- Sprinkle with the remaining parmesan cheese and bake for 30 to 40 minutes at 350°F until bubbly and browned on top.
- Remove from oven and allow to cool and rest for one hour.
Prep Tips
- Choosing Turnips – Look for firm turnips that are firm and feel heavy for their size. If they have some greens attached, that can also be a good sign. Turnips should be free of significant cuts and fairly smooth.
- Peeling the Turnips – Turnips are easy to peel with a vegetable peeler. After peeling, cut off any tough ends. Slice down the middle lengthwise, then cut into half-moons.
- Texture – While turnips may look a little like potatoes in your casserole, their taste and texture is completely different. Turnips have a more delicate texture and become translucent after cooking. As far as flavor, they have a slightly peppery taste to them.
- Cream vs Milk – I used heavy cream because I wanted a thick cream sauce that didn’t need added flour to thicken it. For people that are more concerned about calories versus carbs, you can use a traditional sauce with a lighter milk and thicken with flour and butter.
- Resting Time – This casserole taste best after sitting for an hour or so after baking. It tasted even better the next day. When serving, allow plenty of time after baking, at least an hour for this dish to rest and the flavors to blend.
- Storage – Cover leftovers with foil and keep in the refrigerator for 3-4 days. This is an easy dish to reheat in the oven. Place the casserole dish uncovered in the oven and preheat to 350°F. Once the oven reaches temperature, the dish should be warmed.
More Vegetable Side Dish Recipes
- Carrot Soufflé
- Sautéed Celery
- Sautéed Broccoli with Garlic
- Copper Penny Carrots
- Sautéed Green Beans with Feta and Caramelized Onions
- Swiss Green Bean Casserole
- 7 Layer Pea Salad
- Cracker Barrel Lima Beans
Turnip Gratin Recipe (Printable Recipe Card)
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Turnip au Gratin
Equipment
- Medium sauce pan
- Medium saute pan
- 9X9 oven safe dish
Ingredients
- 2 pounds turnips peeled and sliced
- ½ cup leeks or sweet onion (chopped)
- 2 TB butter
- 1 to 1 1/2 cups heavy cream
- 3/4 cup parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Put about ¾ cup of water and sliced turnips into in a saucepan. Steam until tender but still firm.
- Sauté onions or leeks in butter until tender but not browned. Mix in the heavy cream and half the parmesan cheese, simmering until melted, and stir occasionally until combined.
- Place cooked turnips in bottom of heatproof baking dish.
- Pour onion and cream mixture on top of turnips.
- Top with remaining parmesan cheese and bake for 30 to 40 minutes at 350°F until bubbly and browned on top.
- Remove from oven and allow to cool/rest for at least one hour.
Notes
- Choosing Turnips - Look for firm turnips that are firm and feel heavy for their size. If they have some greens attached, that can also be a good sign. Turnips should be free of significant cuts and fairly smooth.
- Peeling the Turnips - Turnips are easy to peel with a vegetable peeler. After peeling, cut off any tough ends. Slice down the middle lengthwise, then cut into half-moons.
- Texture - While turnips may look a little like potatoes in your casserole, their taste and texture is completely different. Turnips have a more delicate texture and become translucent after cooking. As far as flavor, they have a slightly peppery taste to them.
- Cream vs Milk - I used heavy cream because I wanted a thick cream sauce that didn’t need added flour to thicken it. For people that are more concerned about calories versus carbs, you can use a traditional sauce with a lighter milk and thicken with flour and butter.
- Resting Time - This casserole taste best after sitting for an hour or so after baking. It tasted even better the next day. When serving, allow plenty of time after baking, at least an hour for this dish to rest and the flavors to blend.
- Storage - Cover leftovers with foil and keep in the refrigerator for 3-4 days. This is an easy dish to reheat in the oven. Place the casserole dish uncovered in the oven and preheat to 350°F. Once the oven reaches temperature, the dish should be warmed.
Nutrition
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Hi i’m making the turnip casserole au gratin – can i add a apple?
Hi, I have not tried it that way, so can’t say how it would turn out.