Cheesy Turnip and Potato Gratin

Replacing turnips for some potatoes in this cheesy turnip and potato gratin reduces the carbs. Using half-and-half, not whipping cream, reduces the fat.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 221 Calories

Ingredients

• 1 cup half-and-half
• salt and ground black pepper to taste
• 1 teaspoon unsalted butter, or as needed
• 2 cups shredded Monterey Jack cheese, divided
• 1 large turnip, peeled
• 1.5 pounds russet potatoes, peeled
• 1.5 teaspoons fresh thyme leaves, divided

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.

Step 2

Slice potatoes and turnip into 1/8-inch-thick slices using a mandoline.

Step 3

Layer 1/2 each potatoes and turnip in bottom of the prepared gratin dish. Sprinkle 1/2 thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.

Step 4

Layer remaining 1/2 each potatoes and turnip on top of cheese layer. Sprinkle remaining 1/2 thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover gratin dish.

Step 5

Bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 minutes more. Let sit 10 minutes before serving.