Turnip and Blue Cheese Gratin Recipe - Allrecipes.com
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Turnip and Blue Cheese Gratin

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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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 45 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Aug 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

 
Sep 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.

 

6 Ratings

Aug 15, 2008

It seems to have all the right stuff, but somehow should have tasted better.

 
Nov 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.

 

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Nutrition

  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 470 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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