Turnip Gratin Recipes

THE BEST TURNIP AU GRATIN RECIPE EVER!

Steps:

• Preheat oven to 375F.
• Peel, trim and slice the turnips very thinly. I used my mandoline.
• In a cast iron skillet, melt 2 tbsp butter.
• Put a layer of turnips on the bottom of the skillet on top of the butter.
• Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese.
• Add a tbsp of butter, cut into small pieces and place on top of this layer.
• Drizzle 2 tbsp milk over the turnips, top with some fresh thyme.
• Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top.
• Bake for 25-30 minute until bubbly and brown.

TURNIP GRATIN

Steps:

• Preheat the oven to 375º.Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Next, sprinkle a little of the garlic on top, then - and this is purely optional and really not all that necessary - add a couple of tablespoons of butter. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream. Now add a nice layer of Gruyere - about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.Repeat these layers twice more. Sprinkle on some freshly ground black pepper.Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.

TURNIP GRATIN

Steps:

• Thinly slice the turnips using a mandoline. Set aside.
• For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes.
• To assemble: Preheat the oven to 375 degrees F.
• In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with parsley and serve.

TURNIP GRATIN

Steps:

• Preheat oven to 450°F with rack in middle.
• Melt butter in an ovenproof 12-inch heavy skillet, then cool.
• Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
• Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
• Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.

TURNIP GRATIN

Steps:

• Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
• Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
• Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.

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.

TURNIP GRATIN

Steps:

• Blanch raw turnip slices: Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
• Bake: Place casserole on top rack of oven. Bake at 325°F for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top. Remove from oven and let cool for 10 minutes before serving. Links: Cardoon Gratin - from Hunter Angler Gardener Cook

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.

TURNIP GRATIN WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees F. Peel the turnips and slice 1/8 inch thick (use a mandoline if you have one). Whisk the cream, flour, 1 teaspoon thyme, the garlic, lemon zest, nutmeg, cinnamon, 1 teaspoon salt, and pepper to taste in a large, deep skillet. Add the turnips and bring to a simmer over medium heat; cover and cook until the turnips are softened, about 3 minutes.
• Stir the turnip-cream mixture and spread evenly in a 2-quart baking dish. Cover with aluminum foil and bake until the turnips are very tender, 35 to 40 minutes. Uncover and continue baking until the cream mixture is slightly thickened and the top is golden, about 10 more minutes.
• Meanwhile, make the topping: Melt the butter in a large skillet over medium heat. Add the breadcrumbs, almonds and the remaining 1 teaspoon thyme and cook, stirring, until the breadcrumbs are toasted, about 4 minutes. Stir in the parsley and a pinch of salt. Remove the gratin from the oven and sprinkle with the breadcrumb topping.

TURNIP GRATIN

Steps:

• Boil turnip slices for 2 to 3 minutes.
• Rub a medium size casserole dish with clove of garlic, and then butter.
• Layer 1/3 of turnips into dish, and sprinkle with salt and pepper.
• Top with 1/3 of tarragon, parmesan, and swiss cheeses.
• Repeat layer steps twice.
• Pour cream over top.
• Sprinkle breadcrumbs over top.
• Using leftover butter, place bits of butter over the top.
• Bake at 400 for about 45 minutes.

MASHED POTATO AND TURNIP GRATIN

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 AND BLUE CHEESE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
• Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
• Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
• Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.

POTATO-AND-TURNIP GRATIN

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.

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.

TURNIP, POTATO & MUSTARD GRATIN

Steps:

• Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
• Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
• Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.