Turnips Dauphinoise
Looking for a new Thanksgiving side dish? Executive Chef Richard Rowland's Turnips Dauphinoise offers a flavorful alternative to traditional potatoes, layering tender turnips with Gruyère, fresh thyme, cream, and nutmeg for a comforting holiday favorite.
Yield: 8 servings
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
Materials
- 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.