Turnip Gratin Recipe (2024)

This recipe worked better for me when I increased the amount of cheese. The second time making it, I cut the recipe in half and used 2 ounces of gruyere and 1 ounce of manchego. This worked well with the 30 minute, then 40 minute cooking times. The milk evaporated and the top was nice and cheesy. I also found it easier to just layer the ingredients right in to the baking dish rather than trying to mix 2 pounds of sliced turnips with 2 ounces of cheese.

This recipe is equally good with 50% parmesan/50% gruyere cheeses.

My family and I loved this, and I couldn't help stealing bits of it from the refrigerator over the next day or so. A lighter and surprisingly comforting alternative to a potato gratin, and pairs well with a fall or winter feast. It is pretty liquidy, although time helps with the absorption, so eating it while warm works well. Don't overdo the milk.

I had some fresh sage leaves so used those instead of thyme. Good!

Why don't you mix one pound of turnip and another pound of potatoes it work very well. Give it a try, it is very good.

Taking in what other commentators have said, I used less milk that did not entirely cover the turnips. I also used a 12-in skillet that holds the turnips in one layer. Very delicious. The turnips absorbed the milk nicely.

I haven't tried this yet, and will for Thanksgivig because it must have a lower glycemic value with turnips rather than potatoes. The trick to reducing the liquid in a potato gratin is heating the milk before baking, I wonder if that would work with this recipe as well?

I layered one sliced turnip, 1 1/2 sliced fat carrots, 1/2 sliced onion in a small but tall casserole. Turnip, cheese, carrot/onion (scattered), cheese, repeat 2x. Each layer got s/p. Pressed down firmly. No thyme. I mixed an egg into 1 1/2 cups half and half and poured over. Baked covered at 325 1 hour, 250 1 hour. Very good-custardy, no liquid in the bottom, cheese nicely browned, 4 servings as a side.

5/28/17: heated 1.5 C milk after reading other notes with 1/4 lb grated gruyere and a cut garlic clove. (used heavy cream to just barely cover the turnips after placing them in the dish). cooked milk until hot even thought cheese was not melted. poured over sliced turnips. covered with foil. cooked 30 minutes. still very milky. added another layer of shredded gruyere to top , uncovered and baked 40 minutes. Lovely brown crust and all milk absorbed! delicious.

But have you ever had turnips THIS way? I always hated Brussels Sprouts when my mother boiled them to death and then I discovered roasted. Divine! Anyway, try parsnips they are sweet and delicate tasting.

this made my teenage boys love turnips! i added 2 leeks bc and sub swiss cheese. delish. very versatile recipe will def make again! thyme so yummy w turnipsit smelled so good while it was baking the boys were circling the kitchen like sharks! lol

Potatoes! The blending flavors of turnips and potatoes together gives you something to think about as you eat - because they really do taste great together, while still maintaining their individual flavors. I added some caramelized onions and garlic, used herbes de Provence, and added a tablespoon of mustard to the milk. Oh, and Parmesan over the top also kicks up the flavor!

Very good! Keep in mind that this recipe was created to be is a lighter/healthier version of a traditional gratin, but it is still delicious. No issues with excess liquid or "curdling." I only had 2 cups of 2% milk, but it worked well. I also added slices of Yukon Gold potatoes (based off of other comments and because I only had 2 smallish turnips). I made it a few hours in advance, then re-warmed to serve (I think that helped with liquid absorption). Everyone in my house raved about it.

A rare NYT fail. This was a disaster even when followed exactly. The turnips are, in retrospect, far too full of liquid to justify the amount of milk. You end up with a nice crispy top and soup on the bottom. Not only that, the cheese you mixed below will curdle. So you'll have nasty cheese globs floating around your turnip soup. I question whether this recipe was fully tested or if a step was skipped (perhaps salt turnips and let them sit to remove excess water and pat dry first?).

Works just fine with whole milk, maybe better. Add some nutmeg!

This dish looked beautiful coming out of the oven but it was completely water logged. I followed the instructions exactly and left it to sit after baking and I still poured maybe 2–3 cups of water off at the end. The cheese/milk mixed in also curdled or clumped into an odd texture that did not mesh well. The flavors were nice but muted. I might attempt this again in the future instead making a smooth sauce to melt the gruyere and pour over the turnips before baking.

This is a great alternative to potato au gratin. I used whole not skim milk. I am seriously considering a mix of turnips and potatoes for my next au gratin.

This was tasty and light. I followed all the measurements but used Califia almond milk and cheddar that I had in the fridge. Used a mandoline to slice turnips. I got impatient with the longer-than-i-thought cooking time, and sprinkled some parmesan on top and put it under the broiler for browning. Next time I will cover the pan in the oven at the start so that the turnips cook more quickly -- then remove for the browning process.

Double the cheese! And next time try layering turnips with potatoes.

Made it vegan with almond milk and a mix of cheddar & mozzarella shredded vegan cheese. It came together really quickly with a mandolin, and used up all my CSA turnips. Really tasty.

Potatoes! The blending flavors of turnips and potatoes together gives you something to think about as you eat - because they really do taste great together, while still maintaining their individual flavors. I added some caramelized onions and garlic, used herbes de Provence, and added a tablespoon of mustard to the milk. Oh, and Parmesan over the top also kicks up the flavor!

This is an outstanding recipe and a great replacement for potatoes served in a similar manner… Hard to tell the difference in the end just takes a little longer but worth the wait

The flavors were fine but way way too much liquid. We ended up with a watery texture even with cutting back on the milk. Probably the worst NYT recipe of dozens cooked here.

I cooked this as written and added Delicato squash. My niece loved it. I have decided I do not like turnips.

A yummy side dish for venison, would probably go well with boar. Because cooking time for turnips can vary, I parcooked 1-2mm sliced turnips for 6 minutes on HI in the microwave (+ only 1 tsp of water) before assembling the dish. I used a total of 6 oz of cheese (Jarlsberg and Cotija) and more thyme plus some tarragon as well as lots of black pepper. (Cotija is salty so I did not add salt). I used a total of 2 cups reconstituted buttermilk and warmed it. All liquid was absorbed.

Made as directed, except tripled the thyme. No problem with water. Very tasty and and a great way to use up the CSA turnips.

Followed directions without alteration. Looked delicious. The cheese was rubbery and there was a layer of water at the bottom of the dish.