Potato, Carrot, and Turnip Gratin
Cook time
Total time
Serves: 6
  • 1 tablespoon unsalted butter
  • ½ onion, sliced thinly (not diced)
  • ½ cup white wine
  • 2 cloves garlic, minced
  • 2-3 potatoes, peeled and sliced thinly
  • 1 turnip, peeled and sliced thinly
  • 4 carrots, peeled and sliced
  • ½ cup heavy cream
  • ¾ cup Parmesan cheese
  • 1 teaspoon fresh thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • chives (for garnish)
  1. Preheat oven to 350 degrees F.
  2. Melt the butter in a medium sized skillet. Add the onion and saute until translucent, about 5 minutes. Add in the wine and cook until the liquid is mostly reduced, then add in the garlic and saute for another minute or so. Set aside.
  3. Peel and thinly slice the potatoes and turnip and peel and slice the carrots. Toss them with the heavy cream, ⅓ of your Parmesan cheese, thyme, salt, and pepper. Layer them in a pretty pattern in the greased (with Pam) baking dish, however it fits. I used a 9x9 casserole dish for mine. Pour the onion and garlic mixture over everything. Top with the Parmesan cheese. Bake for 45 minutes to 1 hour, until browned and bubbly. Let sit for 5 minutes, top with chives, and serve. Sprinkle with chives or scallions, if you like. Serves 6 as a side.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/12/23/potato-carrot-and-turnip-gratin/