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Turnips Au Gratin

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!

Turnips Au Gratin


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.

Creamy Turnips Au Gratin

Turnips Au Gratin

Turnips Au Gratin are so creamy and rich. Both Parmesan cheese and gruyere cheese hive this holiday side dish lots of cheese flavor.
PREP: 15 minutes
COOK: 1 hour
TOTAL: 1 hour 15 minutes


  • 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


  • 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.
Course: Side Dish
Cuisine: Southern

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2 thoughts on “Turnips Au Gratin”

  1. Calamity Jane

    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!

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