Creamy Turnip Gratin with Gruyère is one of those dishes that quietly steals the show. It doesn’t shout for attention the way mashed potatoes or mac and cheese do, but once it hits the table, people keep coming back for “just one more spoonful.” This gratin takes humble turnips—often overlooked among winter veggies—and transforms them into something rich, savory, and deeply satisfying. Thinly sliced turnips bake slowly in a garlicky cream sauce until tender, then get blanketed with nutty, melted Gruyère cheese that browns beautifully in the oven.
This is the kind of dish that feels equally at home at a holiday dinner, a casual Sunday meal, or as part of a lineup of winter vegetable side dishes. It’s cozy without being heavy-handed, indulgent without being overwhelming, and familiar yet a little unexpected. If you’re looking to expand your rotation of easy vegetable recipes or searching for vegetable dinner ideas that actually feel special, this gratin is a fantastic place to start.
Creamy Turnip Gratin with Gruyère
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Side Dish
Cuisine European, French
Baking dish - 9x13-inch ceramic or glass baking dish This size allows the turnips to cook evenly in shallow layers. Ceramic or glass retains heat well and helps the gratin bake gently.
Mandoline or sharp knife - Mandoline slicer Ideal for slicing turnips evenly and thinly, which ensures consistent cooking.
Saucepan - Medium saucepan Used to warm the cream, milk, garlic, and shallot. Heating the sauce before baking helps the gratin cook evenly.
Whisk and spatula A whisk helps combine the cream mixture smoothly, while a spatula is useful for spreading layers and scraping every bit of sauce into the dish.
Box grater For freshly grating the Gruyère. Freshly grated cheese melts better and tastes noticeably better.
Turnips
Fresh turnips (about 2½ pounds)
- Choose medium-sized turnips that feel heavy for their size. Smaller to medium turnips tend to be sweeter and less bitter than very large ones. The flesh should be firm and white with no soft spots or browning. If the greens are still attached and look fresh, that’s a good sign the turnips were recently harvested.
Dairy and fats
Heavy cream (2 cups)
- This forms the backbone of the sauce. Heavy cream gives the gratin its signature richness and helps the turnips cook gently and evenly.
Whole milk (½ cup)
- Adding a bit of milk lightens the cream slightly so the dish doesn’t feel overly heavy.
Unsalted butter (2 tablespoons)
- Used for greasing the baking dish and adding subtle richness to the sauce.
Cheese
Gruyère cheese (8 ounces, freshly grated)
- Gruyère is ideal here because it melts smoothly and brings a nutty slightly sweet flavor that pairs beautifully with turnips. Avoid pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
Aromatics and seasoning
Garlic (3 cloves, finely minced)
- Garlic infuses the cream with savory depth without overpowering the delicate turnips.
Shallot (1 small, finely chopped)
- Shallot adds a gentle onion flavor that’s sweeter and more nuanced than a regular onion.
Salt (1½ teaspoons)
- Essential for bringing out the natural sweetness of the turnips.
Black pepper (¾ teaspoon, freshly ground)
- Adds warmth and subtle spice.
Nutmeg (¼ teaspoon, freshly grated)
- A classic gratin seasoning that enhances the creamy sauce and cheese.
Optional finishing touches
Fresh thyme leaves (1 teaspoon)
- Sprinkled on top before baking or just before serving for a subtle herbal note.
Breadcrumbs (½ cup, optional)
- If you like a crispier top breadcrumbs mixed with a little melted butter can be added before baking.
Step 1: Prepare the turnips
Peel the turnips using a vegetable peeler. Trim off the root and stem ends, then slice the turnips thinly and evenly. Consistent thickness is important so all the slices become tender at the same time. Set the slices aside.
Step 2: Preheat the oven and prepare the dish
Preheat your oven to 375°F (190°C). Generously butter the baking dish, making sure to coat the sides as well as the bottom. This prevents sticking and adds flavor.
Step 3: Make the cream mixture
In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, and chopped shallot. Warm the mixture gently, stirring occasionally, until it’s hot but not boiling. You should see steam rising, but no bubbles. Remove from heat and whisk in the salt, black pepper, and nutmeg.
Step 4: Layer the gratin
Arrange a layer of turnip slices in the bottom of the prepared baking dish, slightly overlapping them. Spoon a small amount of the warm cream mixture over the turnips, then sprinkle with a handful of grated Gruyère. Repeat this process, building layers until all the turnips, sauce, and cheese are used. Finish with a generous layer of Gruyère on top.
Step 5: Optional breadcrumb topping
If using breadcrumbs, mix them with a tablespoon of melted butter and sprinkle evenly over the top. This step adds texture but is completely optional.
Step 6: Bake until tender and golden
Cover the dish loosely with foil and bake for 40 minutes. Remove the foil and continue baking for another 20 minutes, or until the turnips are fork-tender and the top is golden and bubbling.
Step 7: Rest before serving
Let the gratin rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving cleaner and easier.
Pairings: what to serve alongside turnip gratin
Creamy Turnip Gratin with Gruyère is versatile enough to pair with a wide range of mains and sides, making it a reliable option for many winter meals.
With proteins
This gratin pairs beautifully with roasted chicken, seared pork chops, or baked salmon. The creamy texture complements lean proteins especially well.
As part of a vegetarian spread
For vegetarian winter recipes, serve the gratin alongside a hearty lentil salad, roasted winter vegetables like carrots and parsnips, or a mushroom-based main. It can easily hold its own among vegetable main dishes.
With fresh contrast
Because the gratin is rich, it benefits from something fresh and acidic on the side. A simple green salad with a mustard vinaigrette or lightly dressed arugula works well.
Holiday and special occasions
This dish fits seamlessly into holiday menus, where winter veggie dishes often take center stage alongside traditional roasts and casseroles.
Frequently Asked Questions
1. Do turnips need to be boiled before making gratin?
No, boiling isn’t necessary. Thinly sliced turnips cook fully in the oven as they bake in the cream sauce. Pre-boiling can actually make them waterlogged.
2. Can I substitute another cheese for Gruyère?
Yes. Emmental, Comté, or a mild Swiss cheese work well. For a sharper flavor, a small amount of aged cheddar can be mixed in, though it will change the flavor profile.
3. Is this dish suitable for healthy winter recipes?
While this gratin is rich, turnips themselves are low in calories and high in fiber. You can lighten the dish by using more milk and less cream, though the texture will be slightly less luxurious.
4. Can this be adapted for vegan winter recipes?
Yes, with adjustments. Use full-fat coconut milk or a cashew-based cream, plant-based butter, and a vegan melting cheese. The result will be different but still comforting and flavorful.
5. Can I make this ahead of time?
Absolutely. Assemble the gratin up to a day in advance, cover, and refrigerate. Bring it to room temperature before baking, or add an extra 10 minutes to the baking time.
