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.


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


1. Preheat oven to 350°F. Grease an 11x14 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