Cheesy Turnip And Potato Gratin Recipes

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POTATO-AND-TURNIP GRATIN



Potato-and-Turnip Gratin image

This easy and delicious recipe for potato-and-turnip gratin is from "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook." Deliciously creamy, this gratin recipe is a must-make.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 5

1 to 2 tablespoons unsalted butter (optional), plus more for baking dish
1 1/2 cups heavy cream, plus more if needed
3 sprigs robust herbs such as thyme or sage
2 pounds (total) potatoes, preferably russets, and turnips, peeled and thinly sliced
Coarse salt and freshly ground pepper

Steps:

  • Infuse liquid: Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.
  • Assemble: Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.
  • Bake: Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.

CHEESY TURNIP AND POTATO GRATIN



Cheesy Turnip and Potato Gratin image

Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 teaspoon unsalted butter, or as needed
1 ½ pounds russet potatoes, peeled
1 large turnip, peeled
1 ½ teaspoons fresh thyme leaves, divided
salt and ground black pepper to taste
2 cups shredded Monterey Jack cheese, divided
1 cup half-and-half

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
  • Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
  • Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
  • Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
  • Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 17.9 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 7.9 g, Sodium 184.3 mg, Sugar 1.7 g

CHEESY POTATO GRATIN



Cheesy Potato Gratin image

Provided by Nancy Fuller

Categories     side-dish

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

6 tablespoons unsalted butter
1/3 cup all-purpose flour
1 quart milk
3 cups shredded sharp Cheddar cheese
3 cups shredded Gruyere cheese
2 cloves garlic, smashed
1/2 teaspoon freshly ground pepper
Kosher salt
1/2 teaspoon freshly grated nutmeg
7 medium Yukon gold potatoes, unpeeled, cut in 1/2-inch thick coins
1/4 cup chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 300 degrees F.
  • Melt 4 tablespoons of the butter in a large, oven-safe high-sided skillet over medium-high heat. When the foam subsides, add the flour and cook, stirring constantly, until it has the consistency of wet sand, about 3 minutes. Remove from the heat and whisk in the milk, little by little.
  • Put the saucepan over high heat and bring to a boil, whisking constantly. Lower the heat and whisk in 2 cups of the Cheddar, 2 cups of the Gruyere, the garlic, pepper and salt. Whisk until the cheese is melted, then stir in the nutmeg. Add the sliced potatoes to the pan. Scatter the remaining 2 tablespoons butter and the remaining 1 cup Cheddar and 1 cup Gruyere over the top.
  • Bake in the oven for 45 minutes, then increase the oven temperature to 400 degrees F., and bake until the potatoes are fork-tender and the top is bubbly and golden brown, about 15 minutes more. (Cover the dish with foil if the top becomes too dark before the potatoes are tender.) Scatter the chopped parsley over the top, and serve.

PARSNIP POTATO GRATIN



Parsnip Potato Gratin image

Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings.

Number Of Ingredients 8

4 large potatoes, peeled and thinly sliced
4 medium onions, thinly sliced
3 large parsnips, peeled and thinly sliced
1-1/2 cups shredded Gruyere or Swiss cheese, divided
1 tablespoon all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy whipping cream

Steps:

  • Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.

Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.

CHEESY POTATOES GRATIN



Cheesy Potatoes Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter
1/2 yellow onion, finely diced
Kosher salt
2 cloves garlic, smashed and finely chopped
1/2 cup all-purpose flour
1 quart milk
1/4 cup Dijon mustard
2 cups grated Gruyere
1 cup grated Parmigiano
3 pounds Yukon gold potatoes, unpeeled, cut into 1/4-inch slices

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a large saucepan over medium heat. Add the onions, then season with salt and cook until the onions are soft and very aromatic, 5 to 7 minutes. Add the garlic and cook for another 2 to 3 minutes. Whisk in the flour and cook until the roux is the consistency of wet sand, 3 to 4 minutes. Whisk in the milk, bring to a boil and cook for 5 to 6 minutes. Turn off the heat and whisk in the mustard and cheeses. Season with salt to taste to make sure it is delicious!
  • Place a quarter of the potatoes in the bottom of a 9-by-13-inch baking dish. Ladle a quarter of the cheese sauce evenly over the potatoes. Repeat this process 3 or 4 more times with the remaining potatoes and sauce, pushing down the potatoes between each layer and topping with the sauce. Place the baking dish on a sheet tray lined with foil. Bake, rotating the dish halfway through, until the potatoes are soft when poked with a fork, 50 to 60 minutes. Tent with foil if the top is getting too brown.
  • Let sit for 15 to 20 minutes before serving.
  • Hot cheesy potatoes!

POTATO AND TURNIP GRATIN



Potato and Turnip Gratin image

Provided by Bruce Aidells

Categories     Milk/Cream     Potato     Side     Bake     Christmas     Casserole/Gratin     Parmesan     Rosemary     Turnip     Sage     Thyme     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 14

4 cups heavy whipping cream
2 cups low-salt chicken broth
6 large fresh thyme sprigs
4 large fresh sage sprigs
2 large fresh rosemary sprigs
2 large garlic cloves, pressed
1 Turkish bay leaf
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 1/2 pounds russet potatoes
2 pounds turnips
1 cup freshly grated Parmesan cheese

Steps:

  • Position rack in top third of oven and preheat to 350°F. Bring first 11 ingredients to boil in large saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes. Strain cream mixture into large bowl.
  • Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
  • Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer.

MASHED POTATO AND TURNIP GRATIN



Mashed Potato and Turnip Gratin image

Categories     Cheese     Potato     Side     Bake     Casserole/Gratin     Turnip     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 pounds Yukon Gold potatoes (about 5 medium)
1 3/4 pounds turnips (about 5 medium)
1/4 cup (1/2 stick) butter
1/2 cup grated pecorino Romano cheese, divided
Pinch of ground nutmeg

Steps:

  • Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

TURNIP GRATIN



Turnip gratin image

This rich side dish is similar to potato dauphinoise - turnips and potatoes are layered up with double cream and garlic and baked

Provided by Tom Kerridge

Categories     Side dish

Time 1h20m

Number Of Ingredients 6

600g potatoes , such as Maris Piper, peeled
600g turnips , peeled
600ml pot double cream
3 garlic cloves , grated
ground white pepper , to taste
large knob of butter , for greasing

Steps:

  • Preheat the oven to 150C/130C fan/gas 2. Thinly slice the potatoes and turnips to about 2mm thick - you can use a Japanese mandolin if you have one - then toss together in a large bowl. Pour the cream in a pan, then add the garlic, plenty of salt and some white pepper - be generous when seasoning the cream as the potatoes and turnips aren't seasoned separately. Bring the cream to the boil, then remove from the heat and put to one side. Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall. Pour over a third of the warm cream, then continue in this way with the remaining potatoes, turnips and cream.
  • Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender - test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.

Nutrition Facts : Calories 620 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

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