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Turnips au gratin recipe

Turnips au Gratin Recipe

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Enjoy a savory side dish, even if you’re on a low-carb diet. This turnips au gratin recipe has only a fraction of the carbs than potatoes!
Course side dishes
Prep Time 30 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 35 mins
Servings 8 servings
Calories 314
Author Cheryl Najafi


  • 1 1/2 cups heavy cream
  • 2 Tbsp unsalted butter
  • 1 Tbsp garlic minced
  • 2 tsp thyme leaves
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 2 lbs turnips about 4–5 medium
  • 1 cup Parmesan cheese grated
  • 1 cup Gruyere cheese or Monterey Jack, shredded


  • Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray.
  • Place a medium saucepan over medium heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips. Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into 1/8" thick slices and set aside.
  • Layer ¼ of the sliced turnips into the bottom of the prepared baking dish by shingling the slices then sprinkle a quarter of the cheese over the layer of turnips. Strain cream mixture to remove the garlic and thyme then pour ¼ of the cream evenly over the cheese. Repeat the process 3 more times with the remaining ingredients.
  • Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender. Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.


If you’re not too keen on the heavy cream, you can substitute with half-and-half!


Calories: 314kcal | Carbohydrates: 10g | Protein: 10g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 92mg | Sodium: 451mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g