Simple Turnip Gratin
Thinly sliced mild turnips are layered with onion and thyme in this simple gratin, which is finished with a bit of cream and cheese sprinkled over the top just before serving.
Servings 4 servings
Calories 250kcal
Ingredients
- 1 tbsp olive oil
- 1 lb mild young turnips, cut into 2 mm slices
- 1/2 small white onion, cut into 2 mm slices
- 2 tbsp fresh thyme, roughly chopped
- kosher salt and black pepper
- 1/3 cup heavy cream
- 4 oz gruyere, grated
- 1 oz parmesan cheese, finely shredded
Instructions
- Preheat oven to 450F.
- Pour a little olive oil into the bottom of your gratin dish and spread it around so that it coats the bottom.
- Arrange half of the turnip slices into a layer then top with the onion slices, 1 tablespoon of the thyme, and a little more olive oil. Then, layer on the other half of the turnip slices. Top with the rest of the thyme and the remaining olive oil.
- Cover the gratin dish with foil and bake for 20-25 minutes, or until the turnips are tender and can be easily pierced with a fork.
- Take the gratin out of the oven, pour the heavy cream over, and sprinkle the cheeses evenly over the top. Return the gratin to the oven and bake just until the the cheese melts, 1-2 minutes, then serve.
Notes
- Turnips: I used a mix of Japanese red turnips (Hidabeni) and Japanese white turnips (Hakurei) in my gratin. Any mild, young turnip will work.
- Mandoline: To slice the turnips and the onion, I used my GSD Mandoline. I just snapped in my 2 mm blade and finished in moments.
- Amount of Cream: The gratin will be a little saucy from the cream. If you want a drier gratin, reduce or omit the cream.
- Be Careful with the Cheese: Don't leave the gratin in the oven too long with the cheese on top. Gruyere will seize at high temperatures. Once it starts to look melted, take it out!
Nutrition
Calories: 250kcal