• Rose

Turnip Gratin

Don’t get me wrong I love a classic scalloped potato dish but this was a fun dish to make to mix it up and to me it was just as satisfying as the original. I love turnips fresh in salads and they can be roasted with root veggies , but this felt decadent without the carbs from potatoes.



5-6 medium size turnips

1 onion, thinly sliced

2 gloves garlic, chopped

Dried Thyme, Rosemary or Oregano

½ c cream

½ c cheese (we used Vintage but cheddar or parmesan would work too)

Salt and pepper to taste



I made this last night and had caramelised onions on the side, but next time I make it (for Christmas) I will add a layer of caramelised onions in-between the layers. To caramelise onions, add oil to the pan and add sliced onions, add salt to help break down the onion. As the onions cook you can add a Tbsp of sugar and a splash of balsamic vinegar and stir until they become coated and sticky. Otherwise skip the sugar and vinegar and just let onions cook down until golden.

Preheat the oven to 180 º C.

Thinly slice turnips into circles. Place half of the slices on the bottom of an oven proof dish. Sprinkle with salt, pepper, dried herbs, garlic & ¼ c cheese. Place the second layer of turnips down and sprinkle again with salt, pepper, dried herbs, garlic and the rest of the cheese. Pour ½ c cream over the dish, just to make sure the bottom layer is covered.

Place into the oven and bake for 20 minutes, until the top is golden brown and turnips are tender. The cream should be bubbling. Remove from the oven and allow to cool slightly before serving, which will allow the cream to thicken a bit as well.


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