Turnip Potato Mustard 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

TURNIP, POTATO & MUSTARD GRATIN



Turnip, potato & mustard gratin image

This creamy, comforting side dish makes an indulgent accompaniment for roast pork

Provided by John Torode

Categories     Dinner, Side dish

Time 1h5m

Number Of Ingredients 7

450ml milk
6 turnips , thickly sliced
6 large potatoes , thickly sliced
butter , for greasing
1 garlic clove , halved
350ml double cream
3 tbsp Dijon mustard

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.

Nutrition Facts : Calories 395 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.59 milligram of sodium

POTATO AND TURNIP GRATIN



Potato and Turnip Gratin image

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

Yield Makes 8 servings

Number Of Ingredients 8

2 cups whipping cream
1 cup half and half
2 shallots, thinly sliced crosswise
1 large garlic clove, minced
1 1/2 teaspoons fresh thyme leaves
1 1/4 teaspoons salt
1 pound russet potatoes, peeled, cut into 1/6-inch-thick slices
1 pound turnips, peeled, cut into 1/6-inch-thick slices

Steps:

  • Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.
  • Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.
  • Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.

TURNIP GRATIN



Turnip Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 2h7m

Yield 6 servings

Number Of Ingredients 8

2 cups heavy cream
3 cloves garlic, smashed
1 bundle thyme
Pinch of cayenne
Kosher salt
1/2 stick butter, plus extra for baking dish
2 pounds turnips, peeled and sliced very thin (mandoline works best)
1 1/2 cups grated parmigiano

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



Sweet Potato Turnip Gratin image

Provided by Anne Burrell

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups heavy cream
3 cloves garlic, smashed
1 bundle fresh thyme
Pinch cayenne
Kosher salt
1/2 stick butter, plus more for greasing
2 pounds turnips, peeled and very thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
1 pound sweet potatoes, peeled and very thinly sliced

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 GRATIN WITH MUSTARD



Potato Gratin with Mustard image

Dijon mustard perks up mellow potato gratin for a side dish that's sure to wow.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature
6 Yukon gold potatoes (about 2 pounds), peeled and sliced 1/4 inch thick
1 clove garlic, peeled and cut in half
3 cups milk
1 cup heavy cream
4 tablespoons Dijon mustard
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
4 ounces Gruyere cheese, grated on the large holes of a box grater
2 teaspoons yellow or brown mustard seeds

Steps:

  • Preheat oven to 325 degrees. Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.
  • In a medium high-sided saucepan, combine sliced potatoes, garlic, and milk, and set over high heat. Bring to a boil, then reduce heat, and let simmer until potatoes just begin to get tender, about 8 minutes.
  • Drain potatoes, reserving 1 cup milk. Combine reserved cup of milk with heavy cream. Whisk in mustard. Season well with salt and pepper.
  • Layer potatoes in baking dish, sprinkling flour and scattering cheese between each layer but reserving half the cheese for the top. Pour cream mixture over potatoes; the liquid should just come to top of potatoes.
  • Scatter remaining cheese over top of gratin; sprinkle with mustard seeds. Bake until potatoes are completely soft when pricked with a fork and the cream has thickened and is just starting to bubble up but is not boiling, about 25 minutes. Turn oven to broil. Adjust oven rack to top setting. Transfer gratin to rack, and broil until top is golden brown, about 3 minutes.

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.

MUSTARD POTATOES AU GRATIN



Mustard Potatoes Au Gratin image

These rich and creamy potatoes taste great with a variety of meats. -Tangee Thaler, Silver Lake, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

1/3 cup finely chopped green onions
3 tablespoons butter, divided
2 cups heavy whipping cream
1/2 cup Dijon mustard
1 cup shredded Swiss or Gruyere cheese, divided
8 medium potatoes, peeled and thinly sliced

Steps:

  • In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes., Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese., Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving.

Nutrition Facts :

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