READY IN ABOUT 1¼ hrs

Turnip and Blue Cheese Gratin

Read Reviews (3)

"This is my favorite gratin, very hearty and full of taste! I have tried several veggie combos and this is by far the best!" — Chelsea

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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 45 mins
READY IN 1 hr 10 mins

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

—HotMama

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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.

—roserock01

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5 Ratings

Aug 15, 2008

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

—hora

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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.

Nutritional Information

Turnip and Blue Cheese Gratin

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 235
Calories from Fat: 115

% Daily Value *
Total Fat 12.7g 20 %
Saturated Fat 7.8g 39 %
Cholesterol 37mg 12 %
Sodium 470mg 19 %
Potassium 674mg 19 %
Total Carbohydrates 22.9g 7 %
Dietary Fiber 4.6g 18 %
Protein 9.9g 20 %
** Sugars 8g
Vitamin A 215 %
Vitamin C 58 %
Calcium 38 %
Iron 26 %
Thiamin 18 %
Niacin 34 %
Vitamin B6 23 %
Magnesium 19 %
Folate 38 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.