Turnip Au Gratin: Creamy, Golden, Comfort in Every Bite
Imagine tender turnip slices bathed in a velvety cream sauce, blanketed with bubbly, golden cheese that crackles under the broiler. Turnip Au Gratin transforms the humble root into a luxurious side—earthy, sweet, and impossibly rich. It’s the cozy hug your holiday table (or Tuesday dinner) didn’t know it needed.
Use the slicing blade on your Geedel Rotary Grater to crank turnips into uniform, translucent rounds—and while you’re at it, switch to the fine shred blade to shred the Gruyère and Parmesan into light, fluffy clouds that melt like a dream. Even thickness = even cooking, no mushy surprises.
🧀Ingredients (Serves 6 as a side)
4–5 medium turnips (peeled)
1⅓ cups heavy cream
1 cup whole milk
2 garlic cloves (smashed)
1 tsp fresh thyme leaves (or ½ tsp dried)
1½ cups Gruyère or sharp cheddar, shredded
½ cup Parmesan, finely shredded
2 tbsp unsalted butter (divided)
Salt & freshly cracked black pepper
Optional: pinch of nutmeg, breadcrumbs for crunch
🍳Step-by-Step: Au Gratin Bliss in 4 Layers
1. Slice Turnips Paper-Thin
Use the slicing blade on your hand crank cheese grater to crank turnips into uniform, translucent rounds. Even thickness = even cooking, no mushy surprises.
2. Simmer the Cream Base
In a saucepan, warm cream, milk, smashed garlic, thyme, butter, salt, pepper, and nutmeg (if using). Add turnip slices. Simmer gently until just fork-tender—they’ll finish in the oven.
3. Layer Like a Pro
Butter a baking dish. Arrange turnip slices in overlapping layers. Spoon creamy liquid between each. Top with shredded Gruyère and Parmesan—fluffy shreds melt into gooey perfection.
4. Bake to Golden Glory
Cover and bake at 375°F until bubbly. Uncover, broil for that crisp, golden crown. Rest before serving—flavors deepen, cheese sets.
✨Tips & Twists
Extra Crunch – Sprinkle Geedel-shredded Parmesan + breadcrumbs before broiling.
Herb Boost – Swap thyme for rosemary or sage.
Lighter Version – Use half-and-half instead of cream.
Make-Ahead – Assemble up to 1 day ahead; bake when ready.
Veggie Swap – Mix in Geedel-sliced potatoes or parsnips.
🌟Conclusion: Turnips, Transformed
This Turnip Au Gratin isn’t just a side—it’s comfort food royalty. With the cheese slicer, every slice and shred is effortless, letting the creamy, cheesy magic shine. One dish, endless oohs and aahs.
