Heirloom Meals: Savoring Yesterday's Traditions Today

Turnip and Potato Gratin

Turnip and Potato Gratin


  • 5-6 Large Russet Potatoes
  • 5-6 Turnips
 (I recommend hakurai Japanese turnips for their mild flavor!)
  • 2 cups heavy cream
  • 1 cup half & half
  • 4-5 shallots, diced
  • 4-5 cloves of garlic, minced
  • 1 Tbsp Thyme, minced
  • 3 - 4 sprigs thyme for garnish

  • salt & pepper to taste


  1. Preheat oven to 375 degrees.

  2. Peel both the potatoes and turnips. Slice them 1/4” thick with a knife (but a mandoline works wonders!)
  3. Heat the cream, half and half, minced garlic, shallots and thyme in a saucepan on low until it comes to a gentle boil.
  4. Meanwhile, in a 9 X 13 baking dish, layer the turnips and potatoes, alternating them as you go.
  5. Pour the cream mixture over the top and then sprinkle with salt and pepper.
  6. Bake for 25 minutes or until golden brown and bubbling. Garnish with fresh thyme sprigs.
  • Prep time: 30 minutes
  • Cook time: 25 minutes
  • Total time: 1 hour

Yield: 4-6 servings

Categories: Heirloom Recipes, Special Diets

Tags: gratin, turnips, potatoes, Side Dish