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)

Roasted Honey Mustard Brussels Sprouts
Bowl of seasoned and browned brussels sprout halves.

Roasted Honey Mustard Brussels Sprouts

Roasted Brussels sprouts with sweet honey and tangy mustard. Only 5 ingredients!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
2 Cups
Quick Tomato Pasta Sauce
Tomato sauce served over spaghetti noodles.

Quick Tomato Pasta Sauce

A simple and delicious pasta sauce that comes together in less than 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 cups
Low-Fat Tartar Sauce
Small bowl of tartar sauce with a vegetable patty.

Low-Fat Tartar Sauce

A healthy homemade tartar sauce with fresh herbs and tangy mustard, perfect to serve with seafood.
Prepare:
5 minutes
Makes:
½ cup
Stovetop Creamy Polenta
Bowls of fine textured polenta.

Stovetop Creamy Polenta

Ground corn is cooked slowly until creamy and flavorful. Similar to grits, it can be topped many ways for a delicious meal.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Zucchini Stir-Fry
Small bowl with a tender zucchini and vegetable mix.

Zucchini Stir-Fry

Fast veggie stir-fry with lots of umami flavor. Ready in less than 30 minutes!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
4 cups
Breakfast Burritos
Flour tortillas are filled with beans, eggs, tomato and cheese and baked for a crispy outside.

Breakfast Burritos

A quick and easy recipe for healthy a breakfast or any meal. Easy to customize however you like!
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 Burritos
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.