Turnip Gratin

If you like Potatoes Au Gratin, you’ll like this version with turnips. In fact, I think I like this one better.

Turnip Gratin


  • 2 cups heavy cream
  • 3 cloves garlic, smashed
  • 1 bundle thyme
  • Pinch of cayenne
  • Kosher salt
  • 1/2 stick butter, plus extra for baking dish
  • 2 lbs. turnips, peeled and sliced very thin (mandoline works best)
  • 1 1/2 cups grated parmigiano


  1. Preheat the oven to 375 degrees F.

  2. Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.

  3. Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.

  4. Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.

  5. For easier serving, let the dish rest 10 to 12 minutes before serving.

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