Potato and Turnip Bake

READY IN: 1hr 30mins
Recipe by ellie_

Comfort food that is a do-ahead dish (needs to chill overnight--not included in prep time).Recipe source: Bon Appetit (November 1987)

Top Review by Julie Bs Hive

Ellie, prep time was way off, I was at the stove no less than an hour frying up the vegetables. I did refrigerate overnight and today, when ready to bake, I added the wine. After five minutes in the oven the house smelled just wonderful. However, the taste just wasn't there for any of us and I can't put my finger on it but it just wasn't there. Sorry, wish I could have done better and I hope someone else gives this a try.

Ingredients Nutrition

  • 1 lb bacon, cut into 1/4 inch chunks
  • 1 lb leek, white and light green parts only, sliced 1/8-inch thick
  • 2 12 lbs potatoes, peeled and halved lengthwise and cut 1/4-inch thick
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 34 lb turnip, peeled and halved lengthwise and cut 1/4 inch thick
  • 1 carrot, peeled and grated
  • 1 12 teaspoons fennel seeds, crushed
  • 12 cup red wine
  • 2 tablespoons parsley, minced


  1. In a skillet over medium-high heat fry bacon until golden, stirring frequently (10 minutes). Remove with a slotted spoon and drain on paper towels.
  2. Pour off bacon fat from skillet and reserve.
  3. Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
  4. Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
  5. Heat another tablespoon of the bacon dripping in the skillet over medium-high heat. Add half of the potatoes and cook until tender and golden brown, tossing and seasoing with 1/4 teaspoon salt and 1/8 teaspoon pepper (15 minutes). Add potatoes to bowl (with leeks).
  6. Repeat with remaining potoates.
  7. Heat 1 tablespoon bacon drippings in skillet over medium high heat. Add turnips and cook until tender and starting to brown, seaoning with 1/4 teaspoon salt and 1/8 teaspoon pepper (5 minutes). Add to bowl (with potatoes and leeks).
  8. Add carrot to skillet, stirring for 2 minutes before adding to bowl.
  9. Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
  10. Spread half of the vegetables in a 13 x 9 x 2 inch baking dish. Sprinkle with bacon and cover with remaining vegetables. Chill to room temperature and then cover and chill overnight.
  11. Preheat oven to 425-degrees F.
  12. Bring vegetables to room temperature. Pour wine over all.
  13. Bake until wine has evaporated and top is browned (30 minutes).
  14. Sprinkle with parsley.

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