Turnip Gratin
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Butter or olive oil for the baking dish
- 1garlic clove, cut in half
- 2pounds turnips, preferably small ones, peeled and sliced in thin rounds
- Salt and freshly ground pepper
- 4ounces Gruyere cheese, grated (about 1 cup tightly packed)
- 2½cups low-fat milk (1 percent or 2 percent)
- 1teaspoon fresh thyme leaves, roughly chopped
Nutritional analysis per serving (4 servings)
289 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 17 grams sugars; 16 grams protein; 966 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Advance preparation: You can assemble this several hours before baking, but don't add the milk until you're ready to bake. You can bake it several hours ahead and reheat in a medium oven.
Private Notes
Comments
This recipe worked better for me when I increased the amount of cheese. The second time making it, I cut the recipe in half and used 2 ounces of gruyere and 1 ounce of manchego. This worked well with the 30 minute, then 40 minute cooking times. The milk evaporated and the top was nice and cheesy. I also found it easier to just layer the ingredients right in to the baking dish rather than trying to mix 2 pounds of sliced turnips with 2 ounces of cheese.
My family and I loved this, and I couldn't help stealing bits of it from the refrigerator over the next day or so. A lighter and surprisingly comforting alternative to a potato gratin, and pairs well with a fall or winter feast. It is pretty liquidy, although time helps with the absorption, so eating it while warm works well. Don't overdo the milk.
This recipe is equally good with 50% parmesan/50% gruyere cheeses.
Can this be made ahead and frozen?
Very good! Keep in mind that this recipe was created to be is a lighter/healthier version of a traditional gratin, but it is still delicious. No issues with excess liquid or "curdling." I only had 2 cups of 2% milk, but it worked well. I also added slices of Yukon Gold potatoes (based off of other comments and because I only had 2 smallish turnips). I made it a few hours in advance, then re-warmed to serve (I think that helped with liquid absorption). Everyone in my house raved about it.
A rare NYT fail. This was a disaster even when followed exactly. The turnips are, in retrospect, far too full of liquid to justify the amount of milk. You end up with a nice crispy top and soup on the bottom. Not only that, the cheese you mixed below will curdle. So you'll have nasty cheese globs floating around your turnip soup. I question whether this recipe was fully tested or if a step was skipped (perhaps salt turnips and let them sit to remove excess water and pat dry first?).