Best Sweet Potato Turnip Gratin Recipes

Turnip and Sweet Potato Gratin image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 8

1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
2 tablespoons unsalted butter, cut into pieces
3/4 cup low-sodium chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup grated Gruyere cheese (4 ounces)

Steps:

Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

Sweet Potato Turnip Gratin image

Provided by Anne Burrell

Categories side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups heavy cream
3 cloves garlic, smashed
1 bundle fresh thyme
Pinch cayenne
Kosher salt
1/2 stick butter, plus more for greasing
2 pounds turnips, peeled and very thinly sliced
1 1/2 cups grated Parmigiano-Reggiano
1 pound sweet potatoes, peeled and very thinly sliced

Steps:

Preheat the oven to 375 degrees F.
Place the cream, garlic, thyme and cayenne in a saucepan, and season with salt. Taste to make sure it is adequately seasoned. Bring to a boil and then turn off the heat. Steep the mixture for 15 to 20 minutes.
Grease the baking dish and layer in one-third of the sliced turnips. Sprinkle one-sixth of the grated cheese over the turnips and dot with one-sixth of the butter. Remove the thyme and garlic from the cream and pour one-sixth of the cream over the turnips. Repeat the layering five more times, alternating the turnip with sweet potato, until all of the ingredients are used up, for a total of six layers.
Cover the dish with foil, place on a baking sheet and bake for 35 to 40 minutes. Remove the foil and bake until golden, another 20 minutes. When done, a fork should slide in and out of the center of the dish easily.
Rest the dish 10 to 12 minutes, then serve.

Sweet Potato and Turnip Gratin image

Provided by Nathalie Dupree

Yield Makes 10 to 12 servings

Number Of Ingredients 9

2 to 3 pounds white turnips, peeled and sliced 1/4 inch thick
2 to 3 pounds sweet potatoes, peeled and sliced 1/4 inch thick
1/4 pound (1 stick) unsalted butter
1 to 2 tablespoons finely chopped fresh tarragon leaves
Salt
Freshly ground black pepper
1 cup grated imported Parmesan cheese
1 cup bread crumbs
2 cups heavy cream

Steps:

Preheat the oven to 350°F. Butter a 3-quart casserole.
To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
Variation
Omit the sweet potatoes and double the amount of turnips.