Creamy Scalloped Turnips with Gruyère

Creamy scalloped turnips bake in a garlicky milk-and-cream sauce beneath a golden Gruyère topping. Thinly sliced turnips become tender enough for a knife to slide easily through them.

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Prep Time 15

Cook Time 1 18

resting 15

Total Time 1 48

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

For the pan

1 tbsp unsalted butter softened

For the sauce

2 tbsp unsalted butter
2 cloves garlic minced
2 tbsp all-purpose flour
1 cup whole milk
1 cup heavy cream

For the turnips

2.5 lb turnips peeled and sliced 1/8 inch thick
1 tsp kosher salt
0.5 tsp black pepper

For the topping

6 oz Gruyère cheese grated (about 1 1/2 cups)

Equipment

1 9x13-inch baking dish

Method

Prepare the pan

Heat the oven to 375°F.
Grease a 9x13-inch baking dish with the softened butter.

Make the sauce

Melt the butter in a medium saucepan over medium heat.
Add the garlic and cook for 30 seconds.
Whisk in the flour and cook for 1 minute, whisking constantly.
Gradually whisk in the milk and cream.
Simmer for 2 to 3 minutes, whisking, until the sauce is lightly thickened.

Assemble and bake

Toss the turnips with the salt and pepper.
Arrange the turnips in overlapping layers in the baking dish.
Pour the sauce evenly over the turnips.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil.
Sprinkle the Gruyère evenly over the top.
Bake uncovered for 20 to 30 minutes, until a knife slides easily into the turnips and the cheese is golden.
Let the dish rest for 15 minutes before serving.

Notes

For the most even texture, slice the turnips uniformly. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the creamy sauce may separate. For a gluten-free variation, use a 1:1 gluten-free flour blend in place of the all-purpose flour.