Turnip And Potato Gratin

Slice the vegetables thinly and evenly for best results.

Try adding different herbs and spices to vary the flavor of the gratin.

For a crispy top, broil the gratin for a few minutes at the end of baking.

Add a layer of breadcrumbs or grated cheese on top for extra texture.

Try layering thinly sliced apples or pears with the turnips and potatoes for a sweet twist.

Add a drizzle of truffle oil or a sprinkle of truffle salt if you're feeling fancy.

For a lighter version, use low-fat milk and Greek yogurt in place of whole milk and regular yogurt.

Can I use sweet potatoes instead of regular potatoes?

You can substitute sweet potatoes for regular potatoes in this recipe for a slightly sweeter flavor.

What can I use instead of plain yogurt?

You can substitute sour cream or Greek yogurt for plain yogurt in this recipe, though the flavor and texture may be slightly different.

How do I slice the turnips and potatoes thinly?

Using a sharp knife, carefully slice the turnips and potatoes into thin rounds. You can also use a mandoline if you have one (this is our preferred method as it keeps the ingredients a uniform thickness).

Can I make this dish ahead of time?

You can assemble the gratin ahead of time, cover it with foil, and refrigerate until ready to bake.

Can I add cheese to the gratin?

You can sprinkle grated cheese, such as cheddar or Parmesan, on top of the gratin before baking.

Can I add more flavor to the dish?

You can add garlic, herbs like rosemary or sage, or even a sprinkle of paprika for more flavor.

How do I store leftovers?

Store any leftover gratin in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or in the microwave.

Can leftovers be frozen?

Leftovers of this dish will not freeze well due to the dairy content.

Cake Pan or Gratin Dish: The turnip and potato gratin is baked in either a round cake pan or a gratin dish that has been greased to prevent sticking.

Knife: To peel and thinly slice the turnip and potato, as well as chop the onion for the gratin.

Measuring Cups and Spoons: For measuring the ingredients such as milk, plain yogurt, dried thyme, and black pepper.

Spatula or Spoon: Used for layering the turnip and potato slices in the greased dish, as well as for spreading the milk and yogurt mixture over the vegetables.

Whisk (optional): If needed to combine the milk and yogurt until smooth before pouring over the vegetables in the gratin dish.

Pork Roast: The creamy texture and subtle flavors of the turnip and potato gratin complement the richness of a juicy pork roast.

Lightly Seasoned Baked Chicken: This simple dish allows the flavors of the turnip and potato gratin to shine without overpowering them.

Fresh Garden Salad: The crispness of a fresh garden salad provides a nice contrast to the creamy gratin, creating a well-rounded meal.

Garlic Bread: The garlic bread adds a satisfying crunch to the meal and its savory flavors pair well with the creamy gratin.

Herb-roasted salmon: the richness of the gratin will balance out the light and flaky texture of the salmon.

Sauteed greens: the creamy gratin will provide a comforting contrast to the crisp and fresh greens.