Sweet Potato and Turnip Gratin is a lovely addition to roast meat dishes such as Roast Beef:  It’s a simple dish to make and cooks in the oven leaving you to get on with other things.


1/2 pounds turnips , peeled and cut into 1/4-inch-thick roundsSweet Potato and Turnip Gratin
Coarse salt and ground pepper
1/4 cup all-purpose flour
1 pound sweet potatoes, peeled and cut into 1/4-inch-thick rounds
2 tablespoons unsalted butter, cut into pieces
3/4 cup chicken or vegetable broth
1/4 cup dry white wine, such as Sauvignon Blanc
1 cup grated Gruyere cheese (4 ounces)

Tablesppon of fresh chopped chives (optional)


Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping them slightly.

Season and sprinkle with one third of the flour.

Repeat this making three layers sprinkling each layer with salt and pepper.

Dot top layer with butter, then slowly pour broth and wine into the dish, being careful not to disturb the layers.

Cover with foil and bake until vegetables are tender about 45 minutes.

Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese and chives (if using) over dish. Bake until the cheese is golden brown and bubbling about 12 to 15 minutes.

Leave the dish for about 10 minutes before serving.


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{December 23, 2011}