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A turnip gratin is often a rich, creamy affair, but this equally delicious & comforting dish is made with low-fat milk and comes out feeling lighter. Due to the use of low-fat milk in a gratin, when this dish is pulled from the oven you might notice quite a bit of liquid remains in the pan. Allow to sit for 20-30 minutes and the turnips will reabsorb the moisture. If liquid still remains, it’s delicious simply spooned on top of the gratin when served.
- Butter or olive oil for the baking dish
- 1 garlic clove, cut in half
- 2 pounds turnips, smaller turnips preferred. (peel, slice into thin rounds)
- Salt and freshly ground pepper
- 4 ounces grated Gruyere cheese (roughly 1 cup tightly packed)
- 2 ½ cups low-fat milk (1 or 2%)
- 1 teaspoon fresh thyme leaves (chop roughly)
- Preheat oven to 400 degrees. Butter (or oil) a gratin dish or a 2-quart baking dish. With the cut side of a clove of garlic, rub the sides and bottom of your chosen dish.
- In a bowl, place the sliced turnips and season liberally with salt & pepper. Add half of the cheese, and the chopped thyme leaves, and toss together. Next, transfer to your chosen dish & pour the milk on top. This should just cover your turnips.
- Put in oven and bake for approx. 30 minutes. Using the back of a large spoon, push the turnips down into the milk. Scatter the rest of the cheese over the top and place back in oven. Back for another 40-50 min until the milk is completely absorbed, the turnips are tender & soft, and the dish has browned nicely on top & on the edges.
- Prepare in advance: This dish can be assembled several hours prior to baking, but be sure to add the milk only when you’re ready to bake. Can be baked several hours in advance, and reheated in a medium oven.