Turnip and Blue Cheese Gratin

8 Ratings
  • 3 Rating Star 3
  • 4 Rating Star 3
  • 5 Rating Star 2
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This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!

By Chelsea
prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
4
Max Servings:
4
Nutrition Info
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Ingredients

Directions

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.

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  • Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.

  • Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.

  • Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.

Nutrition Facts

Per Serving:
235.01 calories; 9.92 g protein; 22.87 g carbohydrates; 12.73 g fat; 36.87 mg cholesterol; 373.58 mg sodium.Full Nutrition

Reviews (5)

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Most helpful positive review

HotMama
08/13/2010
I thought this was pretty good. I have made it twice and found that the bleu cheese was too powerful a cheese for turnip and strong rosemary the first time. So.. I made it again and subbed parmesan to the cooked recipe and left the bleu cheese to be added after- as a topping. I also made it without mushrooms since I was out (the second time) and did not miss them. I sprinkiled the herbs on the top just before baking
Helpful
(10)

Most helpful critical review

Jennifer Hora
08/15/2008
It seems to have all the right stuff but somehow should have tasted better.
Helpful
(2)
8 Ratings
  • 3 Rating Star 3
  • 4 Rating Star 3
  • 5 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
HotMama
08/13/2010
I thought this was pretty good. I have made it twice and found that the bleu cheese was too powerful a cheese for turnip and strong rosemary the first time. So.. I made it again and subbed parmesan to the cooked recipe and left the bleu cheese to be added after- as a topping. I also made it without mushrooms since I was out (the second time) and did not miss them. I sprinkiled the herbs on the top just before baking
Helpful
(10)
Anonymous
09/27/2010
This was good. I however changed it a bit...I took out the rosemary all together used havarti cheese in place of Gruyere and used Zuccini in place of leeks. I also minused the mushrooms all together. When I layered it I salted and peppered and put havarti cheese between each layer. It turned out really good and had a nice flavor. I also left the thyme leaves in the cream mixture. It is an easy recipe to play around with.
Helpful
(9)
Jennifer Hora
08/15/2008
It seems to have all the right stuff but somehow should have tasted better.
Helpful
(2)
Tree
11/03/2013
This was pretty darn good but I wish I hadn't added the squash. I didn't like the sweet with the rest of the dish.
lutzflcat
04/23/2017
4.22.17 Sorry but this recipe is confusing not well written. It doesn t tell you to insert a steamer insert/basket in the pan but instructs you to put the veggies in the pot cover with 1 of water bring to a boil and steam. Basically what you re doing is parboiling the veggies. It tells you to bake uncovered for about 40 minutes then uncover for the last 20 minutes...maybe a typo??? So here s what I did. First I sliced (not cubed) the butternut squash 1/4 thick and cut the slices in half the same as the other veggies for uniform cooking. I baked the casserole covered for 20 minutes and then uncovered for 20 minutes. As other reviewers have commented I felt the blue cheese dominated the flavor and I d reduce that by at least half or leave it out completely (and I love blue cheese) and double or more the gruyere (now that cheese was good on this!). The turnips butternut squash carrots and the leek all work harmoniously however I felt the mushrooms didn t belong in this gratin they didn t even look appealing after baking and I'd eliminate them. This was OK but not as tasty as I d hoped so a bit of a disappointment.