Turnip And Sweet Potato Gratin Recipes

TURNIP AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
• Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

SWEET POTATO AND TURNIP GRATIN

Steps:

• Preheat the oven to 350°F. Butter a 3-quart casserole.
• To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
• Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
• The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
• Variation
• Omit the sweet potatoes and double the amount of turnips.

TURNIP GRATIN

Steps:

• Special Equipment: mandolin, 11 by 7-inch baking dish
• Preheat the oven to 375 degrees F.
• Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
• Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
• Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
• For easier serving, let the dish rest 10 to 12 minutes before serving.
• Who knew a turnip could be soooooooooooooo good!

SWEET POTATO TURNIP GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Place the cream, garlic, thyme and cayenne in a saucepan, and season with salt. Taste to make sure it is adequately seasoned. Bring to a boil and then turn off the heat. Steep the mixture for 15 to 20 minutes.
• Grease the baking dish and layer in one-third of the sliced turnips. Sprinkle one-sixth of the grated cheese over the turnips and dot with one-sixth of the butter. Remove the thyme and garlic from the cream and pour one-sixth of the cream over the turnips. Repeat the layering five more times, alternating the turnip with sweet potato, until all of the ingredients are used up, for a total of six layers.
• Cover the dish with foil, place on a baking sheet and bake for 35 to 40 minutes. Remove the foil and bake until golden, another 20 minutes. When done, a fork should slide in and out of the center of the dish easily.
• Rest the dish 10 to 12 minutes, then serve.

POTATO AND TURNIP GRATIN

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.

CHEESY TURNIP AND POTATO GRATIN

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.

TURNIP GRATIN

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.