Turnip and Potato Gratin

December 22, 2008

Turnip and Potato Gratin

Sara Jones, Tucson CSA

This is an easy recipe to toss in the oven to bake while you prepare the rest of your meal. Depending on the other flavors in the meal, consider layering in a handful of chopped dill to the dish.

3 medium potatoes, thinly sliced
3 medium turnips, thinly sliced
1 onion, thinly sliced
1-2 tablespoons butter, melted
¾ cup heavy cream (or use whole milk yogurt, thinned with water to make it pourable)
¼ cup bread crumbs
¼ cup crumbled or shredded cheese
Salt and Pepper
Dill, if desired

Saute onions in a small amount of oil until lightly browned. Add butter and vegetables and cook for about 5 minutes. In a small casserole dish, make layers of veggie mixture, drizzling each layer with cream and sprinkling with a bit of salt and pepper. Top with bread crumbs and cheese, cover with foil, and bake in a 375 degree oven for about 40 minutes, until cooked through. Remove foil and cook about 10 more minutes until top is golden brown.

2 Responses to “Turnip and Potato Gratin”

  1. Tammy McLeod Says:

    I love this and I’m so happy to have found your blog. I live in Phx and participate in a Queen Creek CSA. This dish (with the addition of carrots) sounds divine!

  2. Tara Says:

    just wanted to let you know this is a marvelous recipe. it is fantastically simple to create, but tastes delightfully complex! as we have a lot of extra carrots lying around, i have added them into the mix.

    thank you for sharing!

Leave a Reply