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Turnips & Thyme Recipe

Turnips & Thyme Recipe
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★★★★★

4.8 from 6 reviews

A rich and creamy vegetable gratinée featuring thinly sliced potatoes, carrots, and turnips baked in a fragrant thyme-infused cream sauce and topped with melted Gruyère and Parmesan cheeses. This hearty side dish combines tender root vegetables with a golden, bubbly cheese crust for comforting flavor and texture.

Ingredients

Scale

Vegetables

  • 3 medium potatoes, peeled and thinly sliced
  • 2 large carrots, peeled and thinly sliced
  • 2 medium turnips, peeled and thinly sliced

Creamy Sauce

  • 1½ cups heavy cream
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp nutmeg (optional)

Topping

  • 1 cup grated Gruyère or sharp cheddar cheese
  • ¼ cup grated Parmesan cheese
  • Butter, for greasing the dish
  • Fresh thyme, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C). Generously butter a baking dish to prevent sticking and add richness.
  2. Prepare Cream Mixture: In a saucepan over medium heat, combine the heavy cream, minced garlic, thyme, sea salt, black pepper, and optional nutmeg. Warm gently without boiling to infuse the flavors into the cream.
  3. Layer Vegetables: Arrange a layer of thinly sliced potatoes evenly in the baking dish, followed by a layer of carrots and then turnips. Spoon some of the warm cream mixture lightly over each layer to moisten the vegetables. Repeat layering until all vegetables are used.
  4. Add Cheese: Sprinkle the grated Gruyère (or sharp cheddar) and Parmesan cheese evenly over the top of the layered vegetables and cream mixture to create a flavorful crust.
  5. Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 40 to 45 minutes until the vegetables are tender when pierced with a fork.
  6. Bake Uncovered: Remove the foil and continue baking an additional 15 to 20 minutes until the cheese topping is golden brown, bubbling, and slightly crisp.
  7. Rest & Serve: Let the gratinée rest for 10 minutes after baking to set. Garnish with fresh thyme if desired, and serve warm as a comforting and hearty side dish.

Notes

  • Use freshly grated cheeses for the best melting and flavor quality.
  • For a dairy-free alternative, substitute heavy cream with coconut cream and use vegan cheeses.
  • You can prepare the gratinée a day ahead and refrigerate before baking; add extra baking time if cooking chilled.
  • Ensure vegetables are sliced uniformly thin to ensure even cooking.
  • Adding nutmeg is optional but enhances the warm, aromatic profile of the dish.

Nutrition

Keywords: vegetable gratin, root vegetable gratin, potato gratin, carrot gratin, turnip gratin, creamy gratin, cheesy gratin, thyme gratin, French side dish, comfort food

Find it online: https://maicook.com/turnips-and-thyme-recipe/