Yukon-Turnip Gratin

Never have I had a more deli­cious pota­toes gratin. The turnips add some­thing extra that using just pota­toes doesn’t deliver. And the blend of cheeses is per­fect! The lit­tle bit of gruyere, the mild ital­ian cheeses–so divine!!  This dish is a great side for beef roasts. It can be assem­bled ahead of time and held in the refrig­er­a­tor. You might have to add a few min­utes to the bak­ing and  watch it towards the end to make sure it doesn’t brown too deeply on top. This recipe came straight from the Chef and I love him for it!

Yukon-Turnip Gratin

Yukon-Turnip Gratin

Yield: serves 8–10


  • 2 1/2 pounds Yukon Gold or some other yellow-skinned potato–with or with­out skins, sliced 1/8 inch thick
  • 1 1/2 pounds turnips–peeled and sliced 1/8 inch thick
  • 2 1/2 cups heavy whip­ping cream
  • 2 1/2 cups half & half
  • 1 tea­spoon fresh thyme–chopped
  • 1 table­spoon kosher salt
  • 1 tea­spoon ground pepper
  • 8 oz. ital­ian cheese blend–usually con­tains moz­zarella and provolone
  • 5 oz. gruyere cheese–grated


  1. Mix the cheeses together in a large bowl and set aside.
  2. Take all ingre­di­ents except for the cheeses, and place them in a large sauce pot. Sim­mer over medium heat until the pota­toes are al dente. You should still a slight crunch when you bite into one.
  3. Spray a 9X13 in bak­ing dish with non-stick spray.
  4. Add one third of the potato-turnip mix­ture to the bak­ing dish and cover with one third of the cheeses. Con­tinue lay­er­ing one third at a time until you have used all there cheese and pota­toes. Pour any cream mix­ture left in the pot onto the pota­toes until almost covered.
  5. Bake in a pre-heated 350 degree F. oven for 25–30 min­utes or until top is brown and bub­bly and pota­toes are tender.
  6. Let sit 15 min­utes before serv­ing to allow the sauce and cheese to set together.

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