Parmesan Crusted Potato Turnip Gratin

Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co


This Parmesan Crusted Potato Turnip Gratin is a new twist on an old favorite. My mom, sister-in-law and I have been making some version of this Upper Crust Potato recipe from The New Basics Cookbook for about 25 years and it is THE best potato gratin that we know. The inside is made with cream cheese, which results in the smoothest, uber-creamy filling you can imagine, while the top is sprinkled with Parmesan cheese and breadcrumbs to create the “Upper Crust” that the Silver Palate girls named this recipe for. After all these years, the jury is still out deciding which is the better feature. 
Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co

Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co

Pictured above are all the ingredients that you will need to make this new twist on potato gratin. If you’re not sure if you like turnips, this is an excellent way to give them a try. They melt into the dish perfectly with the potatoes, adding a little sweetness while also lightening the heaviness of the original dish. 

Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co

If you have a Mandoline Slicer , by all means, use it to slice the potatoes and turnips for the quickest prep and most perfectly thin slices. I sliced these by hand because mine is in the shop. (And by “in the shop”, I mean in an actual store where I have yet to buy it because I don’t have one anymore.) It actually doesn’t take long to slice by hand, and believe me, it’s worth it. 

Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co

If you want to be fussy about it, you could alternate the slices evenly, but I just placed the potatoes and turnips as randomly as I grabbed them out of the bowl. One thing I love about this Stoneware Oval Dish is the lack of corners makes it very easy to clean. My sister-in-law, Wendi, has been making this gratin, for holidays, with butternut squash and potatoes for as long as I can remember, and it is definitely a winning combination. 

Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co

One excellent shortcut I have used in the past is to use garlic-and-herb cream cheese to make the cheesy sauce, cutting out the need to chop and dice the shallots, garlic and herbs. The end result will only be as good as the quality and freshness of the ingredients, so if you choose to take this route, I’d be choosy about the product. I used to buy the garlic and herb cream cheese from my favorite bagel shop where it was freshly made, with all the flavors that I wanted in the dish. 

Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co

For the topping, I buy the “fresh” shredded Parmesan from the grocery store and have used every type of breadcrumb: from dried store-bought, to freshly made, with a slice of bread and a food processor, to panko. 

Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co

Let’s just have a moment to admire that crust. I’ll wait.

Parmesan Crusted Potato Turnip Gratin | www.thetableofcontents.co

I’m going to rest my case now. Here is the recipe:

Parmesan Crusted Potato Turnip Gratin
Serves 8
A delicious, creamy vegetable gratin with a crispy crust.
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Ingredients
  1. 3 large Idaho potatoes
  2. 3 large turnips
  3. 1 1/2 cups heavy or whipping cream
  4. 2 Tbsp unsalted butter
  5. 1/4 cup finely chopped shallots
  6. 2 tsp minced garlic
  7. 2 bay leaves
  8. 1 1/2 tsp finely chopped rosemary leaves
  9. 6 oz cream cheese, at room temp
  10. 1/2 cup milk
  11. 1/2 tsp paprika
  12. salt and pepper to taste
  13. 3/4 cup freshly grated Parmesan cheese
  14. 1/4 cup dried bread crumbs
  15. 2 Tbsp chopped fresh Italian parsley
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Instructions
  1. Preheat oven to 375 degrees. Oil the bottom of a shallow 2 quart baking dish.
  2. Peel and very thinly slice the potatoes and turnips. Place them in a large bowl and toss with 3/4 cup of the cream. Set aside.
  3. Melt butter in a skillet or small sauce pan, add the shallots and garlic. Saute over low heat for 3 to 4 minutes, be careful not to brown.
  4. Add the bay leaves and rosemary to the skillet. Wisk in the cream cheese, milk and remaining 3/4 cup cream. Simmer, whisking constantly, until smooth, 2 to 3 minutes. Add the paprika, salt and pepper. Remove from heat and carefully discard the bay leaves.
  5. Arrange the potatoes and turnips in a shallow baking dish, spreading out evenly. Pour the hot cream cheese mixture over the potatoes evenly. Sprinkle the top first with the Parmesan, and then with the bread crumbs.
  6. Bake until the potatoes and turnips are tender and the top is golden brown and bubbly, 1 to 1 1/4 hours. Sprinkle with the parsley and serve immediately.
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Adapted from The New Basics
Adapted from The New Basics
The Table of Contents http://www.thetableofcontents.co/
You may also like Sweet Potato Carrot Puree, or Colcannon.  

3 Comments

  1. Anonymous

    January 25, 2018 at 11:48 am

    Yummmmm!

  2. Maria

    January 26, 2018 at 12:25 pm

    I want to give this a try but I have a quick question: Would it be ok to use a glass pyrex (like square one that I use for baking) instead of the ceramic dish? …I’m not too savvy when it comes to cooking, but this recipe looks wonderful, and I’m intrigued by having turnips with potatoes

    • jennypakradooni@verizon.net

      January 26, 2018 at 4:05 pm

      Hi Maria! Yes, definitely can be made in any glass baking dish! I actually have used glass pyrex for the last 20 years to make this! Just got this oval dish for Christmas! 😉 I hope you enjoy it!

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