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)

Fruit Salad
Footed dessert glasses filled with a fruit mix coated in yogurt.

Fruit Salad

A favorite recipe by many of our educators, as it is so easily adaptable and tasty.
Prepare:
10 minutes
Makes:
5 cups
Pineapple Carrot Protein Smoothie
Glass filled with a thick orange smoothie.

Pineapple Carrot Protein Smoothie

Enjoy this high-protein smoothie for a quick meal or to re-fuel after exercise. Make it your own with different fruits and vegetables.
Prepare:
10 minutes
Makes:
1 ½ cups
Cucumber Yogurt Dip
Yogurt dip served with a plate of sliced vegetables.

Cucumber Yogurt Dip

Quick and flavorful dip with Greek yogurt, mint and garlic. Perfect for snacks and party appetizers!
Prepare:
15 minutes
Makes:
1 ¼ cup
Slow Cooker Pulled Pork
Plate of tender shredded pork.

Slow Cooker Pulled Pork

This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Low-Fat Pumpkin Bread
Platter of sliced pumpkin bread.

Low-Fat Pumpkin Bread

This pumpkin bread is a seasonal favorite, sweetened with applesauce and brown sugar.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
16 slices
Mix and Match Skillet Meal
Rice, chicken, vegetable and cheese dish.

Mix and Match Skillet Meal

Customizable stir fry you can make with your favorite protein, vegetables, and grain!
Prepare:
15 minutes
Cook:
45 minutes
Makes:
6 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.