Turnip au Gratin

Turnips au Gratin in casserole dish, with text overlay of recipe name.

This Turnips Au Gratin recipe is a hearty and comforting side dish, layering thinly sliced turnips with a rich cream sauce sauce and crispy, cheesy topping.

Course Side Dish

Cuisine American

Keyword cheese, turnips

Prep Time 30

Cook Time 30

Resting Time 1

Total Time 2

Servings

Calories 199kcal

Author Sara Garska

Cost $12

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

Nutrition information is an estimate only.

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.

Nutrition