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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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.
I never would have thought of turnips au graten – but I WILL be giving this recipe a try. Thank you for inspiring me!
★★★★★
Let me know what you think Nancy! We absolutely loved this recipe! 🙂
wonder if this would work with kohlarabi and other root veggies?
I don’t see why it wouldn’t work. Just be sure to slice them really thinly. Good luck! 🙂
This would be absolutely delicious with kohlrabi —Use Gruyere instead of cheddar and a pinch of nutmeg – – Swiss recipe
★★★★
excellent idea
★★★★
Excellent 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.
★★★★★
We made this tonight & it was delicious! We will be making this again soon!
Glad you enjoyed it Libby!
So excited to try this. Thank you for sharing.
disappointed that nutrition values aren’t included. Was looking for these in order to choose recipes.
What sized skillet did you use?
12 inch
My CSA turnips are all rather small (~1.5” diameter). About how many cups of sliced turnip would you say your 3 large turnips produced?
This 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!
★★★★★
What would you recommend I use if I don’t have a cast iron skillet?
I would also like to know. I really need to invest in one, but would a baking dish work for this?
Worked fine for me in a casserole dish, just not as cool looking 😉
★★★★★
Made this tonight and I can’t believe how wonderfully delicious it is. Thank you so much for posting this recipe Halle
★★★★★
I’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!
Sorry I missed the stars for rating – definitely 5 star! Thanks so much!
★★★★★
We 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.
★★★★★
Made this tonight as a side dish with pork chops, used gruyere, white cheddar and a little mozzarella. It was delicious!!! Wish I could post pix. Hubby and grandkids ate it up. Definitely will make this again.
★★★★★
I made this last year for Thanksgiving, and it went over great. Big hit! Question could I make this the night before and pop it in the oven before dinner?
★★★★★
Wonder if I could also slice one beet? Got turnips and 1 beet in my Veggie Misfits box- never cooked with them before.
I think I’m going to make this and NOT tell my husband it’s turnips. He just said the greens are fine but the root is gross. Whatever. I’ll just let him think it’s potatoes.
Oh my goodness!!! My husband nor I have ever had turnips. Well you get a A+++ for this recipe. Thank you
★★★★★
I got a big turnip in my Misfits Market box…and already had 3 tiny ones…and no idea what to do that I might be able to sneak down my boys. This was inspired. They love au gratin …and ate it right up. The only change I made was grinding of fresh pink salt, extra pepper (it’s what they are used to 😉 ) and I changed out the parmesan, which the boys don’t like, for queso/asadero cheese which they love. Thanks for giving that giant turnip a wonderful use <3
★★★★★