Turnip and Potato Gratin
Written by Rachel, Posted in Cheese, Dinner, Herbs, Kid-Friendly, Potatoes, Sides, Vegetables, Vegetarian
How many ways are there to cook turnips?
I mean, there’s the usuals: roasting, sautéeing, adding them to stew.
Um, but what about thinly slicing them and adding them to a potato gratin?
Sound fun?
I don’t usually peel my veggies. I don’t feel like I need to (unless they’re too tough, then it’s cool). There are lots of nutrients found in their skin, so I like to keep it on. (If you can’t stand the peel, there are still plenty of nutrients on the inside, so it’s definitely better to peel and eat than to not peel and not eat at all.)
I love honey and thyme. They’re one of my favorite duos right now.
Thyme, honey, and a creamy Parmesan cheese sauce will compliment the turnips well. And the turnips will compliment the carrots, who will compliment the potatoes, who will… ok enough.
My mom had a set of baking dishes like this when I was growing up (she probably still has them). So when I saw this one at a yard sale I had to have it. I like having things in the kitchen that remind me of family.
The thick cheesy sauce is spread between the layers of veggies. As it bakes, the veggies will finish cooking, and everything will meld into one tasty dish.
I wonder if I have any left in the fridge. It sounds really good right now.
Lemons totally brighten things up. I mean, not just their great color, but their wonderfully fresh citrusy flavor. It seemed like a good idea to squeeze a lemon slice over top before enjoying.
It was.
Last thing to note: if you have picky eaters who “think” they don’t like turnips… Tim said he didn’t know there were turnips in this dish, sooooooo yeah… 😉
Happy Eating!
- 4 medium potatoes, halved
- 2 medium turnips, halved
- 4-5 small (or 1-2 large) carrots, whole
- water, for steaming
- 2 T olive oil
- 2 T all purpose flour
- 1 1/2 C milk (almond, cows, a mixture, or any other kind that you enjoy)
- 1 T honey
- to taste salt
- to taste pepper
- 1/2 t dried thyme
- 3/4 C Parmesan cheese, grated (1/4 C reserved)
- lemon wedges, for serving
- Pre-heat the oven to 350F.
- Place the veggies in a steamer basket in a pot of boiling water. Cover and steam for 20-25 minutes, or until they are par-cooked. Let cool slightly, then thinly slice.
- Heat a medium sized pot or skillet over medium or medium-low heat. When it’s hot, add oil, then whisk in flour. Let it bubble for about 30 seconds. A bit at a time, whisk in milk, letting it thicken a bit between each addition. Stir in honey, salt, pepper, and thyme. Bring to a simmer and let it thicken for a few minutes.
- Remove from heat and stir in cheese. Taste and adjust seasoning if needed.
- Place a layer of veggies into a greased 8×8 ovenproof dish. Spoon a bit of the cheese sauce over the layer. Repeat until all veggies and sauce are gone. Top with the reserved cheese.
- Bake uncovered for about 30-35 minutes. Let stand for 10 minutes before serving.
- Serve with a squeeze of lemon.
