Turnip Gratin: A Surprising Culinary Delight

I’ll never forget the day my Aunt Millie declared turnips the “devil’s root” and vowed never to let them darken her doorstep again. It was a Thanksgiving fiasco involving a particularly bitter batch, and the memory lingered for years. So, imagine my glee when, a few years later, I managed to sneak a turnip gratin onto her holiday table, disguised amongst the usual creamy casseroles. She devoured it, proclaiming it the best potato dish she’d ever tasted! It became a running joke – and a testament to the transformative power of a well-executed gratin.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 1 ½ lbs turnips, cut in 1/8 inch slices
• 1 clove garlic
• 3 tablespoons butter
• Salt and pepper, to taste
• 1 teaspoon tarragon
• ½ cup grated parmesan cheese
• ½ cup grated swiss cheese
• ½ cup heavy cream
• ¼ cup soft breadcrumbs

Equipment Needed

• Medium size casserole dish

Instructions

1. Begin by gently boiling the turnip slices for just 2 to 3 minutes. This pre-cooking step helps to soften the turnips and ensures they cook evenly in the gratin. Don’t overcook them; they should still have a bit of bite.
2. While the turnips are boiling, prepare your casserole dish. Take the clove of garlic and rub it generously around the inside of the dish. This infuses the entire gratin with a subtle garlic aroma. Then, butter the dish thoroughly using some of the 3 tablespoons of butter.
3. Once the turnips are parboiled, drain them well. Now it’s time to assemble the gratin. Begin by layering one-third of the turnip slices into the prepared casserole dish, creating an even base.
4. Season this first layer with salt and pepper to taste. Don’t be shy – seasoning at each layer ensures that the flavor is distributed throughout the entire dish.
5. Next, sprinkle one-third of the tarragon, parmesan cheese, and swiss cheese over the turnip layer. The combination of these cheeses creates a wonderful nutty, savory flavor profile.
6. Repeat the layering process twice, creating two more layers of turnips, seasoning, tarragon, and cheeses. This creates a beautiful, layered effect and ensures that every bite is packed with flavor.
7. Carefully pour the heavy cream evenly over the entire gratin. The cream will help to bind the ingredients together and create a rich, decadent sauce as it bakes.
8. Sprinkle the soft breadcrumbs evenly over the top of the gratin. These will create a golden brown, crispy crust as it bakes.
9. Using the leftover butter, place small bits of butter scattered across the top of the breadcrumbs. This adds extra richness and helps the breadcrumbs brown beautifully.
10. Bake the gratin in a preheated oven at 400°F (200°C) for approximately 45 minutes, or until the top is golden brown and bubbly and the turnips are tender when pierced with a fork. The baking time may vary slightly depending on your oven, so keep a close eye on it.

Expert Tips & Tricks

• For an even richer flavor, try infusing the heavy cream with a bay leaf or a sprig of thyme while it warms on the stovetop (before pouring it over the gratin). Remove the bay leaf/thyme before pouring.
• If the top of the gratin is browning too quickly, loosely tent it with foil during the last 15 minutes of baking.
• Want to make this ahead of time? Assemble the gratin up to the point of baking, cover it tightly, and store it in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking straight from the fridge.
• To make the breadcrumbs, simply pulse a slice or two of day-old bread in a food processor until finely crumbled. You can also use pre-made breadcrumbs.

Serving & Storage Suggestions

Serve the turnip gratin hot, straight from the oven. It makes a wonderful side dish to roasted meats, poultry, or fish. Garnish with a sprinkle of fresh parsley or tarragon for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave in short intervals, stirring occasionally. The texture might change slightly upon reheating, but the flavor will still be delicious. The gratin is best consumed within a few days and is not recommended for freezing, as the cream sauce may separate.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	227.8 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	18.2 g	27%
Saturated Fat	11.3 g	56%
Cholesterol	58 mg	19%
Sodium	282.2 mg	11%
Total Carbohydrate	9.9 g	3%
Dietary Fiber	2.1 g	8%
Sugars	4.6 g	N/A
Protein	7.4 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Dairy-Free: Substitute the heavy cream with full-fat coconut milk for a dairy-free version. The flavor will be slightly different, but still delicious. Use nutritional yeast in place of parmesan and swiss.
• Cheese Variations: Experiment with different types of cheese! Gruyere, Fontina, or even a sharp cheddar would all be delicious additions.
• Vegetable Medley: Add other root vegetables like parsnips, carrots, or celery root to the mix for a more complex flavor. Just make sure to slice them thinly and adjust the boiling time as needed.
• Herbs: Feel free to experiment with different herbs. Thyme, rosemary, or even a pinch of nutmeg would complement the flavors of the turnips and cheese beautifully.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese?
A: Yes, you can use pre-shredded cheese for convenience. However, freshly grated cheese tends to melt more smoothly.

Q: Can I skip the boiling step?
A: While you can skip it, boiling the turnips briefly helps to soften them and ensures they cook through evenly in the gratin. If you skip the boiling, you may need to bake the gratin for longer.

Q: What kind of breadcrumbs should I use?
A: Soft breadcrumbs work best in this recipe. You can use fresh breadcrumbs made from day-old bread or store-bought breadcrumbs. Panko breadcrumbs will create an extra-crispy topping.

Q: Can I add meat to this gratin?
A: Absolutely! Cooked bacon, ham, or sausage would be delicious additions. Add them in layers along with the turnips and cheese.

Q: How do I know when the gratin is done?
A: The gratin is done when the top is golden brown and bubbly, and the turnips are tender when pierced with a fork.

Final Thoughts

Don’t let the humble turnip fool you – this gratin is a showstopper! It’s a surprisingly versatile dish that’s perfect for weeknight dinners or elegant holiday gatherings. So, gather your ingredients, preheat your oven, and prepare to be amazed by the deliciousness of this unassuming root vegetable. And who knows, maybe you’ll even convert a few turnip haters along the way! Share your creations and experiences; I’d love to hear how it turns out. Pair this gratin with a crisp white wine like Sauvignon Blanc for a truly delightful meal.