Skip to main content

Potato Turnip Gratin

Rich and creamy root vegetables, flavored with tangy parmesan cheese and topped with crunchy breadcrumbs.
Video

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Baking dish of potatoes and turnips with a crispy top layer of breadcrumbs.
Prep time: 30 minutes
Cook time: 60 minutes
Makes: 4 Cups
Nutrition Facts: View label

Ingredients

½ cup finely diced onion
1 Tablespoon butter or margarine
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
2 Tablespoons flour
1 ⅓ cups 1% or nonfat milk
2 ⅓ cups thinly sliced potatoes
1 cup thinly sliced turnips
¼ cup grated parmesan cheese
4 teaspoons butter or margarine
2 Tablespoons dry bread crumbs

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Preheat oven to 350 degrees F. Lightly grease a baking dish
  4. In a saucepan over medium heat, sauté onions in 1 Tablespoon margarine until softened.
  5. Stir in salt, garlic powder, pepper, and flour until smooth. Add milk slowly, stirring rapidly to avoid lumps. Stir constantly until the sauce bubbles and thickens slightly. Remove from heat .
  6. Place mixed potatoes and turnips in layers in the baking dish.
  7. Pour sauce over the potato mixture. Sprinkle with parmesan cheese.
  8. Melt 2 teaspoons butter; mix with the dry bread crumbs and sprinkle evenly over top.
  9. Bake for 50 minutes or until the sauce is bubbling and the bread crumbs have browned. Potatoes and turnips should be tender when poked with a fork.
  10. Refrigerate leftovers within 2 hours.

Notes

  • Try making with sliced parsnips or sunchokes instead of turnips.

Comments

WOW!  Just saw this featured in the Oregon Harvest for Schools video for turnips and it looks sooooo good I had to try it.  SUCH an easy recipe, so fast to prep and it lived up to the video and tasted amazing.  I didn't have turnips so I only used potatoes, and also I had to try a different cheese as we were out of Parm.  All good and the leftovers tasted even more flavorful!   

You might also like...

Recipes A to Z (without photos)

Stovetop Amaranth
Big bowl of cooked amaranth.

Stovetop Amaranth

Creamy and slightly nutty. Add fruit, honey and your favorite spices for a delicious breakfast.
Prepare:
5 minutes
Cook:
30 to 35 minutes
Makes:
about 2 ½ cups
Coconut Chicken Salad
Plate of shredded chicken with vegetables and coconut flakes served next to rice.

Coconut Chicken Salad

This simple and fresh-tasting chicken salad is our version of chicken kelaguen, a favorite recipe from Micronesia. Enjoy the blend of crisp vegetables, chicken, coconut, hot peppers and fresh lemon. Excellent the next day, too!
Prepare:
20 to 30 minutes
Makes:
5 cups
Skillet-Braised Chicken
Plate with seasoned and browned chicken breasts.

Skillet-Braised Chicken

A simple and delicious chicken recipe to enjoy as is or use in many recipes from salads to pasta.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
2 Servings
Fresh Veggie Pizza
Platter of eight English muffins layered with a creamy sauce and vegetable topping.

Fresh Veggie Pizza

A fun version of pizza on English muffins, with cream cheese, fresh veggies, and tangy parmesan. A great meal to make with the whole family!
Prepare:
10 to 15 minutes
Makes:
8 muffin halves
Microwave Popcorn
Large bowl of seasoned popcorn with cilantro.

Microwave Popcorn

Make the perfect snack at home with a paper bag!
Prepare:
5 minutes
Cook:
5 minutes
Makes:
8 cups
Leek and Mushroom Orzo
Medium bowl of a saucy orzo dish with vegetables.

Leek and Mushroom Orzo

A creamy Italian-style pasta dish that makes the perfect side to your favorite roasted or grilled protein.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
4 Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.