Turnip & Gruyere Gratin

If you find yourself missing potatoes, this dish will satisfy the craving. Fresh turnips, especially the ones on the smaller side, strongly resemble potatoes in many dishes. This is a very easy dish with few ingredients that pack a punch. And, as always, you could always add bacon!


2 lbs. fresh turnips, peeled and sliced under 1/8″ thick

1 1/2 cups heavy cream

1 cup Gruyere cheese, grated

3 garlic cloves, smashed

1/4 tsp ground nutmeg

several sprigs of fresh thyme as well as 1 tbsp chopped thyme

2 bay leaves


Preheat oven to 375 degrees.

Add garlic, thyme sprigs, bay leaf, nutmeg, and salt & pepper to cream and heat gently, not allowing a skin to form. After a few minutes, use a slotted spoon to remove the herbs and garlic. Add sliced turnips to pan and stir to coat with cream.

Butter a gratin dish (2-3 qt) and place a layer of turnips on the bottom, using half of the slices.  Add a little of the cream and top with half of the Gruyere, half of the chopped thyme, and a little salt and pepper. Add another layer of the remaining turnips, thyme, and cream – Do not add second 1/2 of cheese at this time.

Cook for 40 minutes, add the remaining half of the cheese to the top, and return to oven until turnips are very tender and cheese is golden. You can broil the cheese to excelerate the browning if necessary.


One response to “Turnip & Gruyere Gratin

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