A Thanksgiving Twist on a French Classic
By Executive Chef Richard Rowland
Thanksgiving traditions often center around familiar side dishes, but sometimes a simple change can bring something new to the table. Turnips Dauphinoise is a seasonal take on the classic French gratin, substituting thinly sliced turnips for potatoes while preserving the rich layers of cheese, cream, and herbs that make the dish so comforting.
The turnips provide a subtle earthiness that pairs beautifully with Gruyère cheese, fresh thyme, and a touch of nutmeg. As the gratin bakes, the cream and cheese meld together, creating a rich, velvety texture that complements roasted turkey, prime rib, ham, or other holiday favorites.
Whether you’re introducing a new side dish or looking for a fresh way to showcase seasonal ingredients, this Turnips Dauphinoise brings a balance of tradition and creativity to the Thanksgiving table. Prepare it ahead of time, allow it to rest before serving, and enjoy a dish that’s sure to spark conversation alongside the holiday classics.
Turnips Dauphinoise
Equipment
- Chef's knife or mandoline slicer
- Cutting Board
- Measuring cups and spoons
- Box grater (if shredding cheese)
- Heavy baking dish or casserole dish
- Aluminum foil
- Oven mitts
- Serving spoon or spatula
Ingredients
- 4 lbs turnips peeled and sliced ⅛-inch thick
- 3 Tbsp chopped fresh garlic
- ¼ cup butter
- 3 cups shredded Gruyère
- 1 quart heavy cream enough to barely cover turnips
- Salt and white pepper to taste
- ¼ cup fresh thyme leaves
- ½ tsp freshly grated nutmeg
Instructions
- Preheat the oven to 325°F.
- Using the butter and chopped garlic, thoroughly coat the inside of a heavy baking dish or casserole dish.
- Arrange a layer of sliced turnips in the prepared dish. Top with a layer of shredded Gruyère cheese and lightly season with salt, white pepper, nutmeg, and thyme.
- Continue layering the turnips, Gruyère, and seasonings until the dish is full, leaving at least ½ inch of space at the top.
- Pour the heavy cream into the dish until it reaches just to the top of the turnip layers.
- Cover the dish tightly with foil and bake for approximately 45 minutes, or until the turnips are fork-tender and the cream and cheese mixture has thickened.
- Remove from the oven and uncover. Allow the gratin to rest for 30 minutes before serving to allow the layers to set.
- Serve warm alongside roasted meats, poultry, or your favorite seasonal entrée.
