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Potato-Turnip Gratin

This is a great way to serve turnips. Jean, my French husband, who claims his mother made the world’s best gratiné, happily ate a second helping.

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This is a great way to serve turnips. Jean, my French husband, who claims his mother made the world’s best gratiné, happily ate a second helping.

Servings
SERVING

Ingredients

Serves 4 as main dish or 8 as side dish

  • 4 medium-sized red potatoes, thinly sliced
  • 4 small turnips, thinly sliced
  • 1 medium-sized onion, thinly sliced and separated into rings
  • 1 1/2 cups shredded Emmental or soy cheddar cheese
  • 1 cup whole milk or plain soymilk

Preparation

1. Preheat oven to 350°F. Grease an 11×14 baking dish. Place one-third potato slices on bottom. Top with one-third turnip slices and half of onion. Add salt and pepper to taste, and sprinkle with one-third cheese.

2. Repeat layer once, then top with remaining potatoes, turnips, cheese, and salt and pepper to taste.

3. Pour milk over gratin, distributing evenly. Bake uncovered for 45 minutes to 1 hour, or until casserole is bubbly, vegetables are tender and top is browned. Let stand 5 minutes before serving.

Nutrition Information

  • Calories 390
  • Carbohydrate Content 47 g
  • Cholesterol Content 45 mg
  • Fat Content 14 g
  • Fiber Content 6 g
  • Protein Content 19 g
  • Saturated Fat Content 8 g
  • Sodium Content 150 mg
  • Sugar Content 10 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g