turnip and sweet potato gratin
Alright, I have to be honest about this dish—I didn’t like it.
I know what you’re thinking. If I didn’t like it, what the heck am I doing posting it? Well, it’s a good recipe, an amazing recipe even, but it’s pretty…uh…turnip-y. And I’m just not a turnip fan.
Have you ever been able to appreciate a delicious recipe without actually liking it? That’s how I feel about this gratin. At first bite, I thought, “Wow, this is really incredible! The sweetness of the sweet potatoes balances out the tang of the turnips. Awesome!” But by bite three, I was like, “Okay. Whoa. Step back turnip. You and I aren’t that close.”
I’ve been trying to change my turnip-hating ways with a variety of methods, but still no luck. And if this beautiful, creamy, cheesy gratin with turnips didn’t turn me into a turnip fan, I’m not sure anything will. Which is a total bummer because turnips are easy to grow and store well. But there’s no point in growing a veggie that you don’t like. Womp. Womp.
I try not to hate on any food, but sometimes, you just have to accept that you just aren’t meant to be in love with something. And turnips and I, we aren’t in love.
But if you like turnips, this gratin will make you flip your lid.
I actually can’t wait to make this exact dish, but swap out the turnips for Yukon Gold potatoes. The sauce was so flavorful and the cheese combo was absolutely perfect. And I have a soft spot in my heart for the potato and sweet potato combo. You turnip fans out there, you enjoy this one.
Turnip and Sweet Potato Gratin
Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 8 servings
- Cooking spray
- 4 tablespoons butter, divided
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups low-fat milk
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- Pinch ground nutmeg
- Salt and pepper, to taste
- 2 medium turnips, peeled and sliced thinly (about 1-1/2 pounds)
- 2 medium sweet potatoes, peeled and sliced thinly (about 1-1/2 pounds)
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded sharp cheddar cheese
- Preheat oven to 350°. Spray a 9 x 11 casserole dish with cooking spray and set aside.
- In a medium saucepan over medium-high heat, melt 2 tablespoons of butter. Add in garlic and cook until fragrant and softened, about 4 minutes. Whisk in flour and cook for 2 minutes. Then whisk in milk. Add in sage, thyme, nutmeg, salt and pepper. Bring sauce to a boil, reduce heat and simmer until thickened enough to coat the back of a spoon. Remove from heat. Set aside.
- In the prepared casserole dish, arrange half of the sweet potato slices into one layer, followed by half of the turnip slices. Dot top with half the remaining butter, season with salt and pepper. Repeat with remaining sweet potato and turnip slices. Finishing with the remaining butter and seasoning with salt and pepper.
- Pour the prepared sauce over the turnips and sweet potatoes. Sprinkle top with cheeses. Cover casserole with foil and baked covered for 45-50 minutes or until the veggies are tender. Increase oven to 425°, remove foil and bake for 10-15 minutes or until the cheese is browned and bubbly. Remove from oven and let rest for 10-15 minutes before serving.
Serving size: about 1/2 cup. Servings per recipe: 8.