📝 About This Recipe
This sophisticated take on a French classic replaces traditional potatoes with earthy, peppery turnips for a lighter yet deeply satisfying side dish. The sharp bite of the turnips is beautifully mellowed by a luxurious garlic-infused cream and the salty, smoky crunch of thick-cut slab bacon. Finished with a golden crown of nutty Gruyère cheese, this gratin is the ultimate comfort food for a chilly evening or a refined holiday table.
🥗 Ingredients
The Base
- 2.5 pounds Purple-top turnips (peeled and sliced into 1/8-inch thick rounds)
- 6 slices Thick-cut bacon (cut into 1/2-inch lardons)
- 1 medium Yellow onion (thinly sliced)
The Cream Sauce
- 1.5 cups Heavy cream (full fat for best results)
- 1/2 cup Whole milk
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh thyme (leaves stripped from stems)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1.5 teaspoons Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Topping
- 1.5 cups Gruyère cheese (freshly shredded)
- 1/4 cup Parmesan cheese (grated)
- 1/4 cup Panko breadcrumbs (for extra texture)
- 1 tablespoon Unsalted butter (melted)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a 2-quart gratin dish with butter or non-stick spray.
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2
In a large skillet over medium heat, cook the bacon lardons until they are golden brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
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3
In the same skillet with the bacon fat, add the sliced onions. Sauté over medium heat for 5-7 minutes until they are soft and translucent. Remove from heat and set aside.
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4
Prepare the turnips: Peel them and use a mandoline or a very sharp knife to slice them into even 1/8-inch rounds. If the turnips are very large, cut the rounds in half into semi-circles.
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5
In a medium saucepan or microwave-safe bowl, combine the heavy cream, milk, minced garlic, fresh thyme, nutmeg, salt, and pepper. Heat gently until just simmering (do not boil) to infuse the flavors.
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6
Begin layering the gratin: Arrange one-third of the turnip slices in the bottom of the prepared baking dish, overlapping them slightly like shingles.
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7
Scatter half of the cooked onions and half of the crispy bacon over the first layer of turnips.
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8
Add a second layer of turnips (another third), followed by the remaining onions and bacon.
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9
Top with the final layer of turnips, arranging them neatly as this will be the visible surface.
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10
Slowly pour the warm garlic-cream mixture over the turnips. Press down lightly with a spatula to ensure the liquid settles between the layers.
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11
Cover the dish tightly with aluminum foil and bake for 40 minutes. This steams the turnips until they are tender.
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12
While the gratin bakes, mix the shredded Gruyère, Parmesan, panko breadcrumbs, and melted butter in a small bowl.
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13
After 40 minutes, remove the foil. Sprinkle the cheese and breadcrumb mixture evenly over the top.
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14
Return the dish to the oven, uncovered, and bake for another 15-20 minutes until the sauce is bubbling and the top is a deep golden brown.
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15
Remove from the oven and let the gratin rest for at least 10 minutes before serving. This allows the cream sauce to thicken and set.
💡 Chef's Tips
Choose smaller to medium-sized turnips; they are generally sweeter and less fibrous than the very large ones. If your turnips have a very strong peppery bite, you can blanch the slices in boiling water for 2 minutes before layering to mellow the flavor. Use a mandoline slicer to ensure uniform thickness, which is the secret to even cooking and a beautiful presentation. Don't skip the resting period! If you cut into it immediately, the sauce will be runny; 10 minutes makes it perfectly creamy. For a vegetarian version, swap the bacon for smoked paprika and sautéed mushrooms to maintain that essential smoky depth.
🍽️ Serving Suggestions
Pair this rich gratin with a crisp, dry white wine like a Sancerre or Sauvignon Blanc to cut through the cream. Serve alongside a simple roasted chicken or a seared steak for a high-end bistro-style meal. A bright, acidic green salad with a lemon vinaigrette provides a refreshing contrast to the decadent cheese and bacon. For a festive dinner, serve this as a unique alternative to mashed potatoes alongside roasted turkey or ham. Top with a few extra sprigs of fresh thyme or chopped chives just before bringing it to the table for a pop of color.