Name: Scalloped Turnips Au Gratin Recipe
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Cuisine: French
Ingredients: 3-4 white turnips (about 700 grams or 1 1/2 pounds); 1 cup (240 g) heavy cream; 2 cups (266 g) Gruyere or other easy melt cheese, freshly grated (divided); 3 tablespoons Parmesan cheese (divided); ⅛ teaspoon freshly grated nutmeg; ½ to 1 teaspoon white pepper; 1 to 2 teaspoons garlic powder (or 2 finely minced garlic cloves); ½ teaspoon thyme; ½ teaspoon salt

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Introduction

Scalloped Turnips Au Gratin is a comforting and creamy dish perfect for showcasing the subtle sweetness of turnips. Thinly sliced and baked with rich cheese and aromatic spices, this gratin makes a delicious side or a light main course.

A close-up view of a white round ceramic dish filled with creamy potato gratin that has a golden brown top layer with bubbly, slightly crispy cheese browned in spots; underneath are soft layers of thin potato slices covered in a rich, creamy sauce, with some small green herb sprigs scattered lightly on top. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 white turnips (about 700 grams or 1 1/2 pounds)
1 cup (240 g) heavy cream
⅛ teaspoon freshly grated nutmeg
½ to 1 teaspoon white pepper
1 to 2 teaspoons garlic powder (or 2 finely minced garlic cloves)
½ teaspoon thyme
½ teaspoon salt
2 cups (266 g) Gruyere or other easy melt cheese, freshly grated (divided)
3 tablespoons Parmesan cheese (divided)

Instructions

Step 1: Preheat your oven to 190 °C (375 °F).
Step 2: Peel the turnips and slice them into 1/8- to 1/4-inch thin slices using a sharp knife or mandoline, ensuring even thickness for uniform cooking.
Step 3: In a bowl, combine the heavy cream, nutmeg, white pepper, garlic, thyme, salt, 1 1/2 cups of the Gruyere cheese, and 2 tablespoons of Parmesan.
Step 4: Spread one quarter of the sliced turnips evenly into the baking dish, then spoon over one quarter of the cheese and cream mixture.
Step 5: Repeat layering three more times: turnips, sauce, turnips, sauce, until all are used.
Step 6: Evenly sprinkle the remaining shredded Gruyere and Parmesan over the top layer of cream sauce.
Step 7: Cover the dish with a lid or aluminum foil and bake for 1 hour and 15 minutes, or until the turnips are tender when pierced with a fork.
Step 8: Remove the cover and place the dish under the broiler for 5 to 10 minutes until the cheese topping forms a golden brown crust.

Tips & Variations

For cheese variations, try Gouda, Raclette, or Mozzarella. Buying block cheese and grating it fresh will melt better and improve texture compared to pre-shredded cheese.
If using a larger baking dish, reduce to three layers instead of four and check doneness earlier, around 1 hour.
Use a mandoline for uniform slices to ensure even cooking and a better texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160 °C (320 °F) until warmed through to preserve the creamy texture and crisp topping.

How to Serve

The image shows a white ceramic baking dish filled with a creamy layered potato gratin. The dish has about six thin layers of pale, soft potatoes stacked neatly, each separated by a rich, creamy sauce. The top layer is golden brown with bubbly, slightly crispy cheese and browned spots. A few sprigs of fresh green herbs are placed on top for garnish, adding contrast to the light colors of the dish. The edge of the dish reveals some melted butter pooling at the bottom. The background has a white marbled texture, and a small part of a purple and white turnip is visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other root vegetables instead of turnips?

Yes, similar root vegetables like rutabagas or peeled kohlrabi work well and provide a slightly different but delicious flavor profile.

Is there a way to make this dish dairy-free?

You can substitute the heavy cream with coconut cream and use dairy-free melting cheese alternatives, but the texture and flavor will differ from the traditional gratin.