Turnip and Sweet Potato Gratin

Name: Turnip and Sweet Potato Gratin
Prep time: 20 min
Total time: 1 h 30 min
Ingredients: 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)

221 Ratings
12 Reviews

This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.

Everyday Food, December 2010

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Recipe Summary

prep:

20 mins

total:

1 hr 30 mins

Servings:

Ingredients

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)

Directions

Step 1

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.

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Step 2

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.

Reviews (12)

221 Ratings

5 star values: 36
4 star values: 80
3 star values: 63
2 star values: 34
1 star values: 8

Anonymous

04/21/2014

Delicious, and very easy to make. It tastes much more decadent than it is. I'll be making it again for sure!

Anonymous

04/04/2012