Turnip Gratin

Gratin de Navets

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • Garlic
  • 3 tablespoons butter (in all)
  • pounds crisp, tender turnips, peeled thickly, sliced in ⅛-inch thicknesses, parboiled 2 or 3 minutes, drained
  • Salt, pepper
  • 1 scant teaspoon finely crumbled dried herbs
  • 3 ounces thinly sliced prosciutto-type ham, cut into a fine juliènne
  • 3 ounces Swiss Gruyère, cut into very thin slices
  • ½ cup heavy cream
  • ¼ cup breadcrumbs


    Rub well a small gratin dish with garlic (or purée the garlic and rub the dish with the juice, discarding all debris), let dry, butter generously, and arrange the turnip slices, slightly overlapping, in three layers, sprinkling with salt, pepper, herbs, and the juliènne ham in between the two intermediate layers. Arrange the slices of cheese on the surface, pour over the cream, sprinkle with breadcrumbs, cover with paper-thin shavings of butter. Bake 45 minutes in a 400° oven.