If you’re looking for a comforting dish that’s both cozy and a little bit fancy, you’re going to adore this Creamy Turnip Gratin Recipe. It’s one of those recipes I return to time and again, especially when I want a warm, cheesy side that feels indulgent but uses humble turnips in place of potatoes. I absolutely love how the turnips soak up that rich, cheesy cream sauce, making every bite tender and flavorful — and I promise, it might just change how you think about turnips forever!

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Why You’ll Love This Recipe

Low-Carb Comfort Food: Perfect for enjoying a creamy casserole without the carb overload of potatoes.
Simple Ingredients, Big Flavor: Everyday pantry staples come together to create a rich, cheesy sauce that’s irresistible.
Turnips Made Tasty: Even if you’re skeptical about turnips, this gratin turns them into melt-in-your-mouth goodness.
Family-Friendly & Versatile: A go-to side that complements so many mains and pleases all ages.

A close-up view of a layered potato dish in a white baking dish with blue trim, showing several soft, round slices of potato stacked with creamy white sauce and melted cheese with a light golden brown top layer and small bits of green herbs sprinkled on top. A woman's hand holds a spoonful of the potatoes above the dish, highlighting the smooth, creamy texture and slight browning. The background shows a white marbled surface with some blurred kitchen items, and a green textured cloth is visible under the dish. photo taken with an iphone --ar 2:3 --v 7 - Creamy Turnip Gratin, turnip gratin side dish, cheesy turnip casserole, comforting turnip recipes, easy turnip gratin

Ingredients You’ll Need

The ingredients for this Creamy Turnip Gratin Recipe come together to create a perfectly smooth and cheesy texture that clings beautifully to those thinly sliced turnips. When shopping, look for firm, small turnips with smooth skin – they’re easier to slice thin and cook evenly.

Flat lay of fresh small turnips whole and sliced thin, a half stick of soft butter, two uncracked brown garlic cloves, a small white ceramic bowl with heavy whipping cream, a small white bowl with grated Parmesan cheese, a small white bowl with grated sharp Cheddar cheese, a small white bowl of fine white salt, a small white bowl of cracked black pepper, and a small white bowl with fine white glucomannan powder, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Turnip Gratin, turnip gratin side dish, cheesy turnip casserole, comforting turnip recipes, easy turnip gratin

Small turnips: Choose fresh, firm turnips to ensure they slice well and have a mild sweetness.
Butter: Divided to coat the turnips in stages, giving them a rich flavor.
Salt and pepper: Essential for seasoning at different steps — don’t skip!
Garlic: Fresh minced garlic adds just the right aromatic punch to the cream sauce.
Heavy whipping cream: The base of the creamy sauce that makes this gratin so luscious.
Grated Parmesan: Adds a nutty, salty depth that boosts the flavors.
Glucomannan or xanthan gum: A little thickener to ensure the cream sauce clings perfectly to the turnips.
Grated Cheddar cheese: Sprinkled on top for that bubbly, golden crust everyone loves.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to change up this Creamy Turnip Gratin Recipe depending on the season or what I have on hand – it’s super adaptable! Feel free to experiment with herbs or different cheeses to make it your own.

Add fresh herbs: Thyme or rosemary sprinkled on top before baking adds a lovely fragrant note – one of my favorite tweaks.
Swap cheeses: If you want a sharper flavor, try Gruyere or a smoky fontina instead of cheddar.
Make it dairy-free: Use coconut cream and a vegan cheese blend for a creamy vegan twist.
Add some heat: A pinch of cayenne or smoked paprika adds subtle warmth that contrasts nicely with the richness.

How to Make Creamy Turnip Gratin Recipe

Step 1: Thinly Slice Your Turnips Just Right

Preheat your oven to 375ºF. Using a mandolin slicer is a game-changer here – it gives you ultra-thin, even slices about 1/8 inch thick, which helps the turnips cook evenly and absorb that creamy sauce better. I’ve tried knives, but the mandolin really saves time and guarantees the texture. Just be careful and use the guard!

Step 2: Start Layering and Sautéing the Turnips

Heat 1 tablespoon of butter in a large saucepan over medium heat. Toss half of the sliced turnips in the butter, stirring gently for about 3 minutes. This step softens the edges and makes sure each slice is coated with butter for extra flavor. Then, arrange the slices in a ceramic baking dish, overlapping them for a beautiful layered look, and season with salt and pepper. Repeat the butter sautée and layering with the remaining turnips.

Step 3: Make the Luxurious Cream Sauce

In the same pan (no need to wash it), add the minced garlic to the remaining butter and sauté just until fragrant, about 30 seconds – don’t let it burn. Stir in the heavy cream and bring it to a gentle simmer, then mix in the Parmesan cheese, salt, and pepper. Here’s a trick I learned: whisk in a small amount of glucomannan or xanthan gum to thicken the sauce slightly. It helps everything cling to the turnips perfectly rather than pooling at the bottom.

Step 4: Bake it to Creamy Perfection

Pour the cream sauce evenly over the layered turnips, then cover the dish tightly with foil. Bake for 35 minutes so the turnips get tender and the sauce bubbles around them. Remove the foil and sprinkle grated cheddar cheese on top, then bake uncovered for another 10 to 15 minutes until the cheese melts and starts to bubble and turn golden.

Step 5: Optional Broil for a Golden Finish

If you love a beautifully browned crust, turn on your broiler at the end for 1 to 3 minutes to get a lovely golden top. Just watch closely so it doesn’t burn. This step makes it extra special when serving guests or celebrating a cozy dinner night.

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Pro Tips for Making Creamy Turnip Gratin Recipe

Mandolin Safety First: Always use the hand guard when slicing to avoid any kitchen mishaps—trust me, it’s worth the extra caution.
Don’t Skip the Butter Sauté: This first saute step enhances flavor and softens the turnips so they cook evenly in the oven.
Use a Thickener for Cream Sauce: Adding glucomannan or xanthan gum ensures the sauce isn’t too runny and coats the turnips beautifully.
Watch the Broiler Closely: Broiling can go from perfect golden to burnt in seconds—stay nearby and keep a close eye on the top crust.

How to Serve Creamy Turnip Gratin Recipe

A black plate holds a dish with three main parts: on the left, there is a thick sausage with a rich brown, slightly shiny surface; in the middle and right, several layers of thin, creamy white potato slices are topped with melted golden cheese and sprinkled with small bits of green parsley. The potato layers show a soft and slightly browned texture, some slices being lifted by a dark fork held by a woman's hand. Behind the potatoes, there is a small bunch of fresh green parsley as garnish. A white marbled surface under a green textured cloth is visible beneath the plate. In the background, a white baking dish with more of the cheesy potato dish is partially visible. photo taken with an iphone --ar 2:3 --v 7 - Creamy Turnip Gratin, turnip gratin side dish, cheesy turnip casserole, comforting turnip recipes, easy turnip gratin

Garnishes

I like to finish mine with a sprinkle of chopped fresh parsley or chives to add a pop of color and fresh flavor that cuts through the richness. Sometimes a little pinch of smoked paprika on top before serving adds an unexpected smoky note that my family really digs.

Side Dishes

This gratin pairs beautifully with roasted chicken or pork tenderloin for a complete meal, or serve it alongside a crisp green salad to balance out the creamy texture. I often enjoy it with simple garlic sautéed greens like spinach or kale—keeps things light and satisfying.

Creative Ways to Present

For a dinner party, I’ve layered individual servings in ramekins to create personal gratins that impress guests. You can also top each portion with a tiny edible flower or microgreens for an elegant touch that makes this humble dish pop.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The gratin tends to thicken as it sits, so you’ll want to gently reheat it to bring back that creamy texture.

Freezing

I’ve frozen this gratin before by wrapping the baking dish tightly in foil and placing it in a freezer-safe bag. When you defrost it, I recommend thawing overnight in the fridge and then reheating gently in the oven to keep the sauce from separating.

Reheating

To reheat, cover the dish with foil and bake at 350ºF for about 20 minutes or until warmed through. This helps maintain the creamy consistency without drying out the top. If you want the cheese crispy again, remove the foil in the last 5 minutes of heating.

FAQs

Can I make this Creamy Turnip Gratin Recipe ahead of time?

Absolutely! You can prepare the turnips and cream sauce a day ahead and assemble just before baking. This makes it a fantastic recipe for entertaining or a busy weeknight where you want dinner mostly ready to go.
What can I substitute for the thickener in the cream sauce?

If you don’t have glucomannan or xanthan gum on hand, you can use a tablespoon of cornstarch dissolved in a little cold cream instead. Just mix it in before warming the sauce to help thicken and coat the turnips nicely.
Are turnips the best choice for a low-carb gratin?

Turnips are a great low-carb alternative to potatoes because they have a naturally mild flavor and soft texture when cooked. Plus, they take on the creamy sauce beautifully, making them a perfect base for gratin recipes.
Can I use other root vegetables in this gratin?

Definitely! I’ve experimented with rutabaga and kohlrabi as well. They offer slightly different textures and flavors but still work wonderfully in this creamy turnip gratin style. Just adjust cooking times as needed since some roots are firmer.

Final Thoughts

This Creamy Turnip Gratin Recipe holds a special place in my kitchen because it’s proof that simple ingredients can create something truly indulgent. It’s my secret weapon for turning a less popular vegetable into a star side dish that even picky eaters will ask for again. If you haven’t made a gratin with turnips before, I really encourage you to give this one a try—you might just fall in love with it like I have.

Creamy Turnip Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 130 reviews

Author: Jaden
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Yield: 9 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Low Carb

Print Recipe

Description

Turnip au Gratin is a rich and creamy low-carb alternative to traditional potato gratin. Thinly sliced turnips are sautéed in butter, layered in a baking dish, and smothered in a cheesy Alfredo-style cream sauce before being baked to tender perfection and topped with melted cheddar cheese.

Ingredients

Vegetables

2 lb small turnips
2 cloves garlic, minced

Dairy

2 tbsp butter (divided)
3/4 cup heavy whipping cream
2 ounces grated Parmesan cheese
3 ounces grated Cheddar cheese

Others

Salt and pepper to taste
1/2 tsp glucomannan (or 1/4 tsp xanthan gum)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and slice turnips: Preheat your oven to 375ºF. Using a mandolin slicer, carefully slice the turnips into approximately 1/8 inch thick slices to ensure even cooking.
Sauté half the turnips: In a large saucepan, heat 1 tablespoon of butter over medium heat. Add half of the sliced turnips and toss them gently in the butter. Cook for about 3 minutes, stirring frequently and making sure the slices remain separated.
Assemble first layer: Arrange the sautéed turnip slices in an overlapping pattern in an 8 or 9-inch ceramic baking dish. Season with salt and pepper to taste.
Sauté remaining turnips: Repeat the sauté process with the remaining 1 tablespoon of butter and the rest of the turnip slices.
Assemble second layer: Add the second batch of sautéed turnips on top of the first layer in the baking dish, again seasoning with salt and pepper.
Prepare the cream sauce: In the same pan used for sautéing, add the minced garlic to the remaining butter and sauté for about 30 seconds until fragrant. Stir in the heavy cream and cook until it just begins to simmer. Then, stir in the grated Parmesan cheese. Season the sauce with salt and pepper, and whisk in the glucomannan (or xanthan gum) to thicken the sauce.
Pour sauce and bake: Pour the prepared cream sauce evenly over the layered turnips. Cover the baking dish tightly with aluminum foil and place in the preheated oven. Bake for 35 minutes.
Add cheddar and continue baking: Remove the foil, sprinkle the grated Cheddar cheese over the top, and return the dish to the oven to bake uncovered for an additional 10 to 15 minutes, or until the turnips are tender and the cheese is melted.
Broil for browning (optional): For a golden brown top, turn on the oven broiler and broil the gratin for 1 to 3 minutes, watching carefully to prevent burning.

Notes

Turnip au Gratin is an excellent low-carb substitute for potato gratin, perfect for keto or low-carb diets.
Use a mandolin slicer for uniform thin slices to ensure even cooking and texture.
Glucomannan or xanthan gum helps thicken the cream sauce without adding starch.
Broiling at the end adds a lovely golden and crispy top layer but watch closely to avoid burning.