Food & Cooking Recipes Main Dish Recipes Casserole Recipes Turnip and Sweet Potato Gratin 3.5 (221) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 28, 2021 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 8 This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long. Ingredients 1 ½ pounds turnips (about 3 medium), peeled and cut into ¼-inch-thick rounds Coarse salt and ground pepper ¼ cup all-purpose flour 1 pound sweet potatoes (about 2 medium), peeled and cut into ¼-inch-thick rounds 2 tablespoons unsalted butter, cut into pieces ¾ cup low-sodium chicken or vegetable broth ¼ cup dry white wine, such as Sauvignon Blanc 1 cup grated Gruyere cheese (4 ounces) Directions 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. Print