Hello, Turnips!
Can you say HELLO to these delicious little gems — yep they are gems! Have you ever cooked with turnips before?
If you haven’t, don’t worry. Neither had I, to be honest. I never knew what to do with them.
Then in this week’s CSA box, there were 3 of them right in front of me and I said, “Looks like it’s time for me to create a delicious turnip au gratin recipe”, so that is just what I did!
Everything is better when it is au gratin, wouldn’t you agree?
Yay-yay-yay, I get it…probably not the most healthy of recipes out there but as I always say, everything in moderation!
I mean who doesn’t love the gooeyness of cheese? Got your attention yet?
This recipe is super easy and just requires a tad bit of layering and a few ingredients and it is ready to pop in the oven!
And once it comes out, it will be bubbly and absolutely beautiful! Can you taste it now?
Is this deliciousness coming through your screen yet?
How about now, can you taste it yet? Creamy, buttery, and absolute deliciousness!
Now go out and get you some turnips already, what are you waiting for?
The Best Turnip Au Gratin Recipe Ever!
Prep Time: 15 minutes- Cook Time: 25 minutes
- Total Time: 40 minutes
Yield: 4 servings 1x
Category: dinner
Method: baking
Cuisine: french
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Pin RecipeDescription
The Best Turnip Au Gratin Recipe is super easy and just requires a tad bit of layering and a few ingredients and it is ready to pop in the oven!
Ingredients
- 3 large turnips
- 1 cup cheddar cheese
- 1 cup shaved parmesan
- 4 tbsp butter
- 1/4 cup whole milk
- fresh thyme
- salt and pepper
Instructions
- Preheat oven to 375F.
- Peel, trim and slice the turnips very thinly. I used my mandoline.
- In a cast iron skillet, melt 2 tbsp butter.
- Put a layer of turnips on the bottom of the skillet on top of the butter.
- Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese.
- Add a tbsp of butter, cut into small pieces and place on top of this layer.
- Drizzle 2 tbsp milk over the turnips, top with some fresh thyme.
- Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top.
- Bake for 25-30 minute until bubbly and brown.
Nancy says
January 22, 2016 at 5:05 amI never would have thought of turnips au graten – but I WILL be giving this recipe a try. Thank you for inspiring me!
★★★★★
Halle Cottis says
January 22, 2016 at 6:56 amLet me know what you think Nancy! We absolutely loved this recipe! 🙂
Terri Wojtowicz says
January 25, 2016 at 8:09 amwonder if this would work with kohlarabi and other root veggies?
Halle Cottis says
January 25, 2016 at 11:29 amI don’t see why it wouldn’t work. Just be sure to slice them really thinly. Good luck! 🙂
Andrew says
October 29, 2017 at 8:42 amExcellent recipe. Turned out beautiful and tasty! I used a little heavy cream instead of the milk since milk is mostly water anyway and there’s plenty of water in the turnips.
★★★★★
Libby Ervin says
January 15, 2018 at 8:38 pmWe made this tonight & it was delicious! We will be making this again soon!
Halle Cottis says
January 17, 2018 at 7:22 pmGlad you enjoyed it Libby!
Michelle says
January 27, 2018 at 6:07 pmSo excited to try this. Thank you for sharing.
Carol Ford says
April 1, 2018 at 9:14 amdisappointed that nutrition values aren’t included. Was looking for these in order to choose recipes.
Jenna S says
June 5, 2018 at 4:50 pmWhat sized skillet did you use?
Halle Cottis says
July 14, 2018 at 8:10 am12 inch
Jen says
June 13, 2018 at 2:32 pmMy CSA turnips are all rather small (~1.5” diameter). About how many cups of sliced turnip would you say your 3 large turnips produced?
Dee says
September 17, 2018 at 7:10 amThis is a fall family favorite in our household. The only difference is that we use shredded swiss or gruyere instead of cheddar. It gives it an added nuttiness. Added bonus — we use the greens for turnip greens — no waste from our abundant garden!
★★★★★
Sandra says
November 17, 2018 at 6:38 pmWhat would you recommend I use if I don’t have a cast iron skillet?
Cristina says
March 10, 2019 at 3:30 pmI would also like to know. I really need to invest in one, but would a baking dish work for this?
Kimberley says
December 7, 2018 at 6:23 pmMade this tonight and I can’t believe how wonderfully delicious it is. Thank you so much for posting this recipe Halle
★★★★★
Brenda Burleson says
February 11, 2019 at 10:59 pmI’ve eaten turnips since a small child and I’m 70 years old. My daughter made this dish tonight from a sample of turnips I gave her from the local Farmers Market. It is by far the best turnip dish I’ve ever eaten! She used the mandolin slicer & prepared in a cast iron skillet-beautiful!
Brenda Burleson says
February 11, 2019 at 11:01 pmSorry I missed the stars for rating – definitely 5 star! Thanks so much!
★★★★★
Sarah says
April 28, 2019 at 5:16 pmWe had this with our ham for Easter,and it was very popular. I made this in a Pyrex casserole dish and didn’t bother to melt the butter.
★★★★★