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Potato-and-Turnip Gratin

This easy and delicious recipe for potato-and-turnip gratin is from "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."

  • Servings: 6
Potato-and-Turnip Gratin

Source: Martha Stewart's Cooking School


  • 1 to 2 tablespoons unsalted butter (optional), plus more for baking dish
  • 1 1/2 cups heavy cream, plus more if needed
  • 3 sprigs robust herbs such as thyme or sage
  • 2 pounds (total) potatoes, preferably russets, and turnips, peeled and thinly sliced
  • Coarse salt and freshly ground pepper


  1. Infuse liquid: Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.

  2. Assemble: Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.

  3. Bake: Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.

Reviews (5)

  • JACKIE2830 1 Jan, 2009

    Divine, however shouldn't it be 4 lbs. total?????

  • JACKIE2830 1 Jan, 2009

    Divine, however I think it should be 4 Lbs. total!!!!

  • JACKIE2830 29 Nov, 2008

    By heating the cream with the thyme, you are infusing the cream [liquid] with the herb.

  • Gotalife 28 Nov, 2008

    at the risk of appearing like a dummie, what does "infuse the liquid" mean

  • PastaBoy 27 Nov, 2008

    Wonderful!!!! I used twice the amount of herbs and added grated Romano Cheese take a bow Martha this was truly enjoyed by us all.

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