Cheesy Turnip and Potato Gratin

Cheesy Turnip and Potato Gratin

This cheesy turnip and potato gratin recipe swaps turnips for some potatoes, lowering the carbs. Using half-and-half, not heavy cream, reduces some fat.

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

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch gratin dish with 1 teaspoon butter.
Step 2
Slice potatoes and turnip into ⅛-inch-thick slices using a mandoline.
Step 3
Layer ½ each potatoes and turnip into the prepared gratin dish. Sprinkle ¾ teaspoon thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.
Step 4
Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining ¾ teaspoon 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 the gratin dish with aluminum foil.
Step 5
Bake in the preheated oven for 40 minutes. Uncover; continue baking until browned and bubbly, about 10 minutes more. Let sit before serving for 10 minutes.

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

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