Turnip, Cauliflower, and Potato Gratin


Serves 4

½ onion, diced

2 cloves garlic diced

2 cups cauliflower or broccoli, chopped

1 lb turnips, thinly sliced

2 yukon gold potatoes, thinly sliced

1/2 cup Parmigiano Reggiano or Asiago, grated

4 ounces Gruyere cheese, grated

2+1/2 T butter

2 T all purpose flour

1 1/3 cups milk

1 tsp minced fresh thyme or rosemary

1/8 tsp nutmeg

1 tsp salt


Step 1:

Preheat the oven to 375 degrees. Prep vegetables, preferably with a mandolin.

Step 2:

In a saucepan over medium heat, add 2 T of butter and once hot, add the onion and garlic. Cook until the onion is translucent.  Add 2 T of flour to the onions, garlic, and butter. Stir and let cook for a minute or two. Slowly add the milk, stirring as you add it to break up any lumps. Bring to a low simmer and continue to stir as the sauce thickens.  Once the sauce is thick enough to coat the back of a spoon, stir in half of the shredded cheese (reserving the rest of the cheese for the topping), the thyme/rosemary, nutmeg, salt, and pepper. Remove from heat and set aside.

Step 3:

Grease a large casserole dish with ½ T of butter. Layer with one third of the turnip and potato slices. Follow with one third of the cauliflower/broccoli. Top with one third of the sauce. Repeat 2 more times.  Top with remaining cheese.

Step 4:

Cover with foil and place in oven for 40 minutes. After 40 minutes, remove foil, rotate dish and bake for another 25 - 35 minutes until the top is golden brown and the sauce is bubbling. Enjoy!