Turnips Au Gratin is a dish that’s so creamy and cheesy and rich. I can’t think of a better way to eat turnips. Makes a great holiday side dish!
For the cheese, I like to use a combination of Parmesan cheese and gruyere cheese. The nuttiness of gruyere is so good with turnips. Flavored with just a little garlic and fresh thyme, this is a simple, but delicious recipe.
I admittedly don’t cook turnips often. Does anyone?
But boy oh boy, this creamy, rich Turnips Au Gratin dish is worthy of being made again and again.
Turnips have kind of a peppery taste that lends itself to a creamy casserole. Preferably, you’ll want to cut the turnips really thinly and uniformly with a mandoline.
Turnips Au Gratin
Ingredients
- 2 cups heavy cream
- 3 garlic cloves,, smashed
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds turnips, peeled and sliced thinly with a mandoline
- 1 1/2 cups shredded Gruyere cheese
- 1 cup shredded Parmesan cheese
Instructions
- Preheat oven to 375 degrees and grease an 11x7-inch baking dish.
- Bring heavy cream garlic cloves, thyme, salt and pepper to a simmer. Remove from heat and let sit for 5 to 10 minutes. Strain out garlic and thyme.
- Layer 1/3 of turnip slices in baking dish and top with 1/3 of cheese.
- Add 2 more layers of turnips and cheese.
- Pour the heavy cream on top. Cover with foil and bake 40 to 45 minutes.
- Uncover and bake 20 more minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Creamy Casserole Sides
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This was awesome. My husband and I both liked it. I had never used Gruyere cheese before and now I’m hooked. I did leave the garlic in the cream sauce since we both love garlic and I also added some minced onions in while I was layering the turnips. I didn’t have fresh thyme so I sprinkled in some dry and left it in the sauce. Good!
I’d prefer to second that which was said above. I like this.