Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turnip Gratin Recipe
    Lost? Site Map

    Turnip Gratin

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    ElaineM's Note:

    I have passed this off as potatoes to people who absolutely hated turnips. They actually liked it so much that they asked for seconds and wanted me to make it again. You can substitute half and half or evaporated milk for the heavy cream to cut down on fat.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Boil turnip slices for 2 to 3 minutes.
    2. 2
      Rub a medium size casserole dish with clove of garlic, and then butter.
    3. 3
      Layer 1/3 of turnips into dish, and sprinkle with salt and pepper.
    4. 4
      Top with 1/3 of tarragon, parmesan, and swiss cheeses.
    5. 5
      Repeat layer steps twice.
    6. 6
      Pour cream over top.
    7. 7
      Sprinkle breadcrumbs over top.
    8. 8
      Using leftover butter, place bits of butter over the top.
    9. 9
      Bake at 400 for about 45 minutes.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on April 12, 2010


      I don't know that I'd call it a good substitute for potato gratin. I had a mix of turnips and potatoes because that's what I had, and you could definitely tell which was which in the recipe. I liked the combo of cheeses, but it's not as cheesy as I'm used to. The tarragon is a nice touch.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 13, 2007


      We loved this!! I didn't have tarragon, or heavy cream; I used evaporated milk and did without the tarragon. Also used provolone cheese, didn't have any Swiss. I will make this again!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 21, 2007


      Well, I certainly didn't trick anyone into thinking these were potatoes. I like turnips but not with the swiss cheese. I didn't think the flavors went very well together. I might make this again using a milder cheese (perhaps Provolone).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Turnip Gratin

    Serving Size: 1 (160 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 227.8
    Calories from Fat 163
    Total Fat 18.1 g
    Saturated Fat 11.2 g
    Cholesterol 58.0 mg
    Sodium 282.2 mg
    Total Carbohydrate 9.9 g
    Dietary Fiber 2.1 g
    Sugars 4.6 g
    Protein 7.3 g

    Ideas from


    Over 475,000 Recipes Network of Sites