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Turnip Gratin with Parmesan


(Serves 4 as a side dish)

2 T. unsalted butter
3 garlic cloves
3/4 c. heavy cream
1/2 c. milk
1 bay leaf
3/4 t. salt
freshly ground pepper
1 1/2 pounds turnips sliced 1/4 to 1/8 of an inch thick (use a sharp knife or mandoline)
1/2 c. freshly grated Parmesan cheese


  1. Place rack in the middle of oven and heat to 375.
  2. Melt the butter in a large saute pan over medium heat.
  3. When the foaming subsides, add the garlic and cook until fragrant about 1 minute (do not let the garlic brown).
  4. Add the cream, milk, bay leaf, salt, several grindings of pepper, and the turnips.
  5. Stir to coat the turnips with the cream mixture.
  6. Bring to a simmer, cover, reduce the heat as necessary.
  7. Turn the turnip slices several times, until the turnips are tender but not mushy, about 15 minutes.
  8. Transfer the turnip mixture to a 1 1/2 quart shallow gratin dish.
  9. Distribute evenly and sprinkle with cheese.
  10. Bake until the cream mixture thickens and the gratin is well browned about 40 minutes.