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Turnip and Beet Gratin with Gruyère Recipe

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4.1 from 54 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Turnip and Beet Gratin with Gruyere is a comforting, layered vegetable dish featuring thinly sliced beets and turnips baked in a savory thyme-infused sauce and topped with melted Gruyere cheese. Perfect as a hearty side or a vegetarian main, it combines earthy root vegetables with rich, bubbling cheese for a delightful balance of flavors and textures.

Ingredients

Vegetables

  • 2 pounds beets (red and golden mix preferred; small or baby beets recommended)
  • 2 turnips (small white turnips such as Hakurei or Japanese if available)
  • 1 shallot (diced)

Gratin Sauce and Topping

  • 6 tbsp olive oil (divided)
  • 2 tbsp butter
  • 1 tbsp fresh thyme (chopped, plus more for garnish)
  • 3/4 cup vegetable stock
  • 1/2 cup Gruyere cheese (freshly grated)

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 400°F (204°C). Grease a 12-inch cast iron skillet thoroughly to prevent sticking and for even heat distribution during baking.
  2. Slice Vegetables: Trim and scrub the beets and turnips well. You may peel them if preferred. Using a mandoline slicer, thinly slice the beets and turnips for even layering and cooking. Begin layering the vegetables in the skillet, starting with a layer of turnips, followed by a layer of beets, repeating until all slices are used.
  3. Cook Shallots and Make Sauce: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced shallots and cook until softened and translucent, about 3 to 4 minutes. Remove from heat and stir in the remaining 4 tablespoons of olive oil and 2 tablespoons of butter until melted. Add the chopped fresh thyme and vegetable stock, stirring to combine. This mixture will be your gratin sauce.
  4. Assemble and Bake Covered: Pour the gratin sauce evenly over the layered vegetables in the skillet. Cover the skillet tightly with aluminum foil to retain moisture. Bake in the preheated oven for 45 minutes, allowing the vegetables to soften and absorb the flavors.
  5. Add Cheese and Finish Baking: Remove the foil from the skillet and sprinkle the grated Gruyere cheese evenly over the top. Return the skillet to the oven and bake uncovered for another 15 minutes until the cheese is melted, bubbling, and lightly golden brown.
  6. Garnish and Serve: Once baked, garnish the gratin with fresh thyme sprigs for an aromatic touch. Serve warm as a delicious side or vegetarian main course. Enjoy!

Notes

  • Using baby or small beets and turnips helps in achieving tender slices that cook evenly.
  • If you don’t have a mandoline slicer, carefully slice the vegetables thinly with a sharp knife for best results.
  • Gruyere cheese can be substituted with Emmental or Swiss cheese if Gruyere is unavailable.
  • Use an oven-safe skillet or baking dish to avoid transferring before baking.
  • The dish can be prepared a few hours ahead and reheated in the oven covered with foil to preserve moisture.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://saraflavors.com/turnip-and-beet-gratin-with-gruyere-recipe/