No ImageTurnip Gratin

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  1. Susan

    I have made this dish several times with great success. I have used various white cheeses that are sharp, including Asiago, manchego, aged Gouda and my personal favorite, Prairy Breeze from Iowa. It has small calcium crystals in it and the tiny crunch is amazing. It is available online. Usually I only eat the greens and wondered what to do with the turnips themselves.
    If you are lucky enough to have leftovers, it is terrific reheated with a poached or fried runny egg. The most delicious brunch item ever and your veg friends will love you forever!

  2. Sara

    Delish! Subbed provolone because that is what i had on hand. Thank you for sharing :)

  3. Ellie

    Just going to throw this together, with fingers crossed! Has anyone assembled this ahead of time then cooked it when the company arrives? I just blanched the turnips, cooked the onions in butter and brown sugar and thought I may pour a little cream over it at the last minute if it can be made ahead.

  4. Kristine

    My husband and i had this tonight and it tastes amazing. While its true it can be just a bit dry, esp the bread area at the bottom, we might dip the bread in cream or beaten eggs next time for added moisture. A must try! This will be a staple turnip meal in the household :D Thanks!

  5. Nicole

    I had the same problem with the items not bonding(lack of liquid) the first time I made this dish as well. After a day or two the items finally did bond and this dish was wonderful as leftovers. What I do now is chop all the ingredients rather than slicing (everything including bread is in bite size pieces), blanch the turnips about 5 minutes instead of 3 and it’s really a great dish now. I’ve even had two other family members ask me for the recipe.

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