Cheesy Turnip and Potato Gratin: A Comforting Winter Delight

This cheesy turnip and potato gratin recipe is the perfect comfort food for a cold winter evening. It’s a simple dish to make, but it’s packed with flavor and will warm you from the inside out. The combination of earthy turnips, creamy potatoes, and sharp cheddar cheese is simply irresistible. This gratin is also a great way to use up leftover vegetables. Feel free to add other root vegetables like parsnips or carrots. The rich and creamy sauce coats every slice, making each bite a delightful experience. This dish is perfect as a side for roasted meats or poultry, or it can even be enjoyed as a vegetarian main course. Get ready to elevate your weeknight dinner with this surprisingly delicious and easy-to-make gratin!

Why You’ll Love This Turnip and Potato Gratin

* **Comforting and Flavorful:** The combination of creamy potatoes, slightly bitter turnips, and sharp cheddar cheese creates a symphony of flavors and textures that’s incredibly satisfying.
* **Easy to Make:** This recipe is straightforward and doesn’t require any fancy techniques or equipment.
* **Versatile:** You can easily adapt this recipe to your liking by adding different cheeses, herbs, or vegetables.
* **Perfect for Winter:** This gratin is the perfect way to warm up on a cold winter evening.
* **Great for Leftovers:** It tastes even better the next day!

Ingredients You’ll Need

* **Potatoes:** Choose a starchy potato like Yukon Gold or Russet potatoes. These varieties hold their shape well during baking and have a creamy texture.
* **Turnips:** Look for firm, smooth turnips. Smaller turnips tend to be sweeter and less bitter.
* **Cheddar Cheese:** A sharp cheddar cheese provides the best flavor, but you can also use other cheeses like Gruyere, Parmesan, or a blend of your favorites.
* **Heavy Cream:** Heavy cream is essential for creating a rich and creamy sauce.
* **Milk:** Milk thins out the cream slightly and adds extra moisture.
* **Garlic:** Fresh garlic adds a wonderful aroma and flavor to the gratin.
* **Butter:** Butter adds richness and helps to create a golden-brown crust.
* **All-Purpose Flour:** A small amount of flour helps to thicken the sauce.
* **Nutmeg:** A pinch of nutmeg adds a warm, subtle spice to the dish.
* **Salt and Pepper:** To taste. Season generously!
* **Optional additions:** Fresh thyme, rosemary, or a pinch of cayenne pepper can add extra flavor.

Step-by-Step Instructions

Here’s how to make this delicious cheesy turnip and potato gratin:

**Prep the Vegetables:**

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Wash and peel the potatoes and turnips. Slice them thinly, about 1/8 inch thick. A mandoline slicer can be helpful for achieving even slices, but a sharp knife works just as well.
3. Mince the garlic.
4. Grate the cheddar cheese.

**Make the Cream Sauce:**

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This helps to thicken the sauce.
3. Gradually whisk in the milk and heavy cream, making sure to break up any lumps. Continue whisking until the sauce is smooth.
4. Bring the sauce to a simmer, then reduce the heat to low. Add the minced garlic and nutmeg. Season with salt and pepper to taste.
5. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. It should be able to coat the back of a spoon.

**Assemble the Gratin:**

1. In the prepared baking dish, layer the potato and turnip slices, overlapping them slightly. Alternate between the potato and turnip slices for an even distribution.
2. Pour the cream sauce evenly over the vegetables, making sure that all the slices are coated.
3. Sprinkle the grated cheddar cheese evenly over the top of the gratin.

**Bake the Gratin:**

1. Cover the baking dish with aluminum foil.
2. Bake for 30 minutes, or until the vegetables are tender when pierced with a fork.
3. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
4. Let the gratin rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and prevents it from being too runny.

**Serving Suggestions:**

* Serve the gratin as a side dish with roasted chicken, pork, or beef.
* It’s also delicious as a vegetarian main course, served with a side salad.
* Garnish with fresh thyme or parsley for a pop of color.

Tips and Variations

* **Use a Mandoline:** A mandoline slicer can help you achieve uniformly thin slices of potatoes and turnips, ensuring even cooking.
* **Adjust the Cheese:** Feel free to experiment with different types of cheese. Gruyere, Parmesan, or a combination of cheeses would all be delicious.
* **Add Herbs:** Fresh thyme, rosemary, or sage can add a wonderful aroma and flavor to the gratin. Sprinkle them over the vegetables before baking.
* **Spice it Up:** Add a pinch of cayenne pepper or red pepper flakes to the sauce for a little heat.
* **Vegetable Variations:** Add other root vegetables like parsnips, carrots, or sweet potatoes for a more complex flavor.
* **Make it Ahead:** You can assemble the gratin ahead of time and store it in the refrigerator for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.
* **Ensure Even Cooking:** Make sure the potatoes and turnips are sliced thinly and evenly to ensure they cook through at the same rate.
* **Prevent Burning:** If the top of the gratin starts to brown too quickly, cover it loosely with aluminum foil.
* **Reheating:** Reheat leftover gratin in the oven at 350°F (175°C) until heated through. You can also reheat it in the microwave, but the texture may be slightly different.
* **Vegan Option:** Substitute the heavy cream and milk with plant-based alternatives, use a vegan butter substitute, and replace the cheddar cheese with a vegan cheese alternative.

Detailed Recipe Card

**Cheesy Turnip and Potato Gratin**

**Prep Time:** 20 minutes
**Cook Time:** 45-50 minutes
**Total Time:** 1 hour 5-10 minutes
**Servings:** 6-8 servings

**Ingredients:**

* 2 pounds potatoes, peeled and thinly sliced
* 1 pound turnips, peeled and thinly sliced
* 4 tablespoons butter
* 1/4 cup all-purpose flour
* 2 cups milk
* 1 cup heavy cream
* 2 cloves garlic, minced
* 1/4 teaspoon nutmeg
* Salt and pepper to taste
* 2 cups shredded cheddar cheese

**Instructions:**

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Slice potatoes and turnips thinly.
3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes.
4. Gradually whisk in milk and heavy cream until smooth.
5. Bring to a simmer, then reduce heat. Add garlic and nutmeg. Season with salt and pepper.
6. Simmer for 5-7 minutes, stirring occasionally, until thickened.
7. Layer potato and turnip slices in the baking dish, overlapping them.
8. Pour cream sauce over the vegetables, coating evenly.
9. Sprinkle cheddar cheese over the top.
10. Cover with aluminum foil and bake for 30 minutes.
11. Remove foil and bake for 15-20 minutes, or until cheese is melted and golden brown.
12. Let rest for 10-15 minutes before serving.

**Nutrition Information (estimated per serving):**

* Calories: Approximately 350-400
* Fat: 25-30g
* Carbohydrates: 20-25g
* Protein: 10-15g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Enjoy Your Cheesy Turnip and Potato Gratin!

This recipe is a delightful way to enjoy the flavors of winter. The combination of creamy potatoes, slightly bitter turnips, and sharp cheddar cheese is a winning combination. Whether you’re serving it as a side dish or a vegetarian main course, this gratin is sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to enjoy a comforting and delicious meal!