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Elegant Simplicity: Turnip Gratin Recipe
This easy holiday turnip gratin is great for cooler weather.
Turnips may not be the first thing that comes to mind when you think of a sophisticated dish, but this Turnip Gratin will change that perception. It’s a perfect example of how simple ingredients can create culinary elegance. This is why I love this dish on our holiday table and as an easy weeknight side dish or vegetable main dish. A quick and simple process, a sophisticated outcome, and limitless ways to make it your own–what’s not to love??
The Turnip Twist: A Flavorful Surprise
If you’ve never ventured into the world of turnips, you’re in for a delightful surprise. These root vegetables are often overlooked but have a lot to offer. Turnips have a mild, slightly sweet, and earthy flavor. What’s intriguing is how they can mimic the texture and creaminess of potatoes while having their unique character.
Potatoes vs. Turnips: What’s the Difference?
Turnips and potatoes share some similarities. They both become tender and creamy when cooked. However, turnips have a distinct flavor profile with a subtle peppery note. They also offer a lower carbohydrate count, making them a great choice for those looking to reduce carbs while still enjoying a gratin. Since they are less starchy, they cook faster than potatoes. This is a win when it comes to quick side dishes.
I like to use Japanese turnips when making this easy holiday turnip gratin. I find them to be mild and delicate and I like how the cream brings out their sweetness. I grow them in our vegetable garden and they are one of my favorite things to grow because they grow so fast. Almost as fast as radishes! Regular turnips work just as well, however.
Versatility is Key for an Easy Holiday Turnip Gratin
One of the beauties of this gratin recipe is its adaptability. Feeling adventurous? Add garlic slices for a mild kick, or infuse aromatic herbs like rosemary into the cream. You can also incorporate different cheeses or extra vegetables layers of sautéed spinach or kale.
Cooking Times for Gratin Variations
If you decide to add other vegetables to your gratin, you may need to cook it longer.
- Basic Turnip Gratin: About 20-30 minutes.
- Turnip and Potato Gratin: Around 30-45 minutes, as the potatoes need slightly more time.
- Turnip and Leek Gratin: A fantastic combination with a cooking time similar to the basic recipe.
What to Serve with My Easy HolidayTurnip Gratin
Wondering what dishes make for perfect companions to an elegant Turnip Gratin? I think this gratin makes an amazing vegetable main dish served with a French-style simple salad and a slice our sourdough bread. There are so many ways to pair this dish.
Here are some delicious pairings to complete your meal:
Pairing Perfections
Meat or Seafood
- Roasted Chicken/Turkey: The succulent flavors of roasted poultry pair wonderfully with the creamy, slightly peppery turnips. In essence, it’s a classic choice that brings out the best in both dishes.
- Baked Salmon: For a lighter option, consider serving your Turnip Gratin with baked salmon. The contrast of the gratin’s richness with the salmon’s mild, flaky texture is a delight.
- Pan Roasted White Fish: Similarly to the salmon, a nice flaky firm white fish is a great contrast and compliment to the creamy gratin. Don’t forget a touch of lemon juice to brighten the fish.
- Pork Tenderloin: If you prefer meat with a heartier flavor, opt for pork tenderloin. The robust taste of pork pairs seamlessly with the creamy turnips.
Vegetarian Pairings
- Mixed Greens Salad: A fresh and crisp mixed greens salad with a light vinaigrette dressing provides a lovely contrast to the gratin’s creaminess.
- Braised Greens: Turnip greens sautéed with a touch of garlic and olive oil create a harmonious side dish. The natural bitterness of the greens complements the gratin’s flavors.
- Herbed Quinoa: For a plant-based pairing, consider a simple herbed quinoa. The nutty quinoa and fresh herbs add a refreshing balance.
Drink Pairings
- Red Wine: To complete your elegant meal, a glass of red wine, such as Pinot Noir or Merlot, is a superb choice. The wine’s depth and fruity notes complement the gratin’s complexity.
- White Wine: A crisp, unoaked Chardonnay complements the mild flavors of white fish while offering a touch of citrus and apple notes that harmonize with the gratin’s creaminess. Or a Sauvignon Blanc, with its zesty acidity and bright, grassy character, is an excellent choice to provide a refreshing contrast.
- Beer: A classic wheat beer, like a Hefeweizen, is a versatile choice. It offers a slightly fruity and yeasty character that pairs well with the gratin’s earthy undertones. If served with white fish, a light and crisp pilsner pairs well with the turnip gratin and fish. The beer’s clean, slightly bitter profile can cut through the gratin’s richness while complementing the mild fish flavors.
- Cocktail/Mocktail: My Muddled Apple Cider Cocktail is a sweet and crisp complementary beverage choice. The cocktail’s apple and optional bourbon flavors coupled with a touch of lemon offer a nice balance of sweetness and warmth. This can harmonize with the creamy, sweet, and savory nature, creating a well-rounded dining experience. The cocktail’s apple notes can particularly resonate with the turnips in the dish.
The versatility of this Easy Holiday Turnip Gratin makes it to incorporate into an elegant holiday feast or a cozy weeknight dinner. This is a recipe I come back to again and again in the cooler months. Enjoy!

Easy Holiday Turnip Gratin
Equipment
- 12.5-inch stone baking dish or any 13×9 baking dish
Ingredients
- 2 lbs turnips peeled and thinly sliced
- 1/2 cup heavy cream
- 1 cup grated Gruyere cheese
- 1 garlic clove halved (for rubbing onto the slices)
- 1 tsp fresh thyme leaves
- 1/8 tsp freshly grated nutmeg
- fine sea salt to taste
- freshly ground black pepper to taste
- butter for greasing baking dish
Instructions
- Preheat your oven to 425°F (220°C) convection oven, 450°F (230°C) for conventional and grease a 13×9 baking dish with butter.
- Layer sliced turnips in a few rows in the baking dish; as you layer, rub the cut sides of the garlic clove onto the turnip slices.
- Season turnips with salt and pepper.
- Grate nutmeg over turnips.
- Sprinkle fresh thyme leaves between and over the turnip slices.
- Scatter grated Gruyere cheese over the turnips.
- Drizzle cream over the turnips.
- Cover the baking dish with foil and bake for about 10 minutes (12 for conventional oven).
- Remove the foil and continue baking for an additional 10-15 minutes or until the top is golden brown, and the turnips are fork tender when pierced.
- Let it rest for a few minutes before serving.
Notes
- Choosing Turnips: Select turnips that are firm and have a smooth skin. Smaller turnips tend to be sweeter and milder, while larger ones may have a slightly stronger flavor.
- Slice Uniformly: To ensure even cooking, aim to slice the turnips into consistent thickness. You can use a mandoline slicer for precision.
- Variations: Feel free to customize your gratin with additional ingredients. You can add thinly sliced onions, leeks, or even potatoes to create different flavor profiles.
- Herb Substitutions: If you don’t have fresh thyme, other herbs like rosemary or sage can be used for a unique twist. You may also omit the herb entirely.
- Nutmeg Freshness: Use freshly grated nutmeg for the best flavor. Pre-ground nutmeg may lack the same aromatic qualities. You can skip the nutmeg if you don’t have any.
- Cheese Varieties: While Gruyère adds a delightful nutty flavor, you can experiment with other cheeses like Parmesan, cheddar, or Emmental.
- Milk Alternative: If you prefer a lighter version, you can use whole milk or a combination instead of cream. Or half and half works as well. This will result in a thinner texture and reduced calorie content.
- Serving Suggestions: Turnip gratin pairs well with a variety of main courses. It’s great alongside roasted poultry, pork tenderloin, grilled fish, or a hearty steak. As a vegetarian course, serve it with braised turnip greens or a fresh salad.
- Make It Ahead: You can prepare the gratin in advance and store it in the refrigerator before baking. This makes it a convenient choice for holiday meals.
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