This turnip potato gratin is a delightful twist on the classic gratin dish, combining the earthy flavors of turnips and potatoes with a creamy, dairy-free sauce. Perfect for a cozy dinner or a special occasion, this recipe is both comforting and nutritious.
Some ingredients in this recipe might not be staples in every kitchen. Coconut milk provides a rich, creamy texture without dairy, and nutritional yeast adds a cheesy flavor while keeping the dish vegan. These items can usually be found in the health food or international sections of most supermarkets.
Ingredients For Turnip Potato Gratin Recipe
Turnips: Root vegetable with a slightly sweet and peppery flavor. Potatoes: Starchy tuber that adds creaminess and body to the dish. Coconut milk: Dairy-free milk that adds richness and creaminess. Vegetable broth: Liquid base that enhances the overall flavor. Garlic: Aromatic that adds depth and a savory note. Olive oil: Healthy fat that helps in cooking and adds flavor. Nutritional yeast: Adds a cheesy, nutty flavor while keeping the dish vegan. Thyme: Fresh herb that adds a fragrant, earthy note.
Technique Tip for This Recipe
When slicing the turnips and potatoes, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices, which will help the gratin cook evenly and create a more visually appealing dish.
Suggested Side Dishes
Alternative Ingredients
Turnips - Substitute with rutabagas: Rutabagas have a similar texture and slightly sweet flavor, making them a good alternative to turnips.
Potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness, while still providing a similar texture.
Coconut milk - Substitute with almond milk: Almond milk is a lighter alternative that still provides a creamy texture without the coconut flavor.
Vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich, umami flavor that enhances the overall taste of the dish.
Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can add a different depth to the dish.
Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a versatile substitute for olive oil.
Nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor and can add a creamy texture when mixed with liquid.
Fresh thyme - Substitute with dried thyme: Dried thyme can be used in place of fresh thyme, though you should use about half the amount since dried herbs are more concentrated.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Dish
- Allow the turnip potato gratin to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
- Transfer the gratin to an airtight container. If you don't have a container large enough, you can cover the baking dish tightly with plastic wrap or aluminum foil.
- Store the container in the refrigerator. The gratin will keep well for up to 3-4 days.
- For longer storage, consider freezing. Cut the gratin into individual portions for easier reheating.
- Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
- When ready to enjoy, thaw the gratin in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
- Reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. If reheating from frozen, it may take a bit longer.
- For a crispier top, you can broil the gratin for the last few minutes of reheating. Keep a close eye to avoid burning.
- If you prefer using a microwave, reheat individual portions on medium power to ensure even heating. Cover with a microwave-safe lid or plate to retain moisture.
- Garnish with fresh thyme or an extra sprinkle of nutritional yeast before serving to refresh the flavors.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover turnip potato gratin in an oven-safe dish. Cover it with foil to retain moisture and prevent it from drying out. Heat for about 20-25 minutes or until it's warmed through. For a crispy top, remove the foil for the last 5 minutes of reheating.
Microwave Method: Transfer a portion of the gratin to a microwave-safe dish. Cover it loosely with a microwave-safe lid or a damp paper towel to keep it from drying out. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. If it's not hot enough, continue to heat in 1-minute increments until warmed through.
Stovetop Method: Place the leftover gratin in a non-stick skillet over medium-low heat. Add a splash of vegetable broth or coconut milk to help rehydrate the dish. Cover the skillet with a lid and heat for about 10-15 minutes, stirring occasionally, until it's heated through.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the gratin in an air fryer-safe dish or line the basket with foil. Heat for about 10 minutes, checking halfway through to ensure it doesn't overcook. This method will help maintain a crispy top layer.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the leftover gratin in a toaster oven-safe dish. Cover with foil and heat for about 15-20 minutes. For a golden brown top, remove the foil for the last 5 minutes of reheating.
Best Tools for This Recipe
Oven: Used to bake the gratin at the specified temperature to ensure even cooking and browning.
Large bowl: Utilized to mix the coconut milk, vegetable broth, garlic, olive oil, salt, and pepper together.
Baking dish: The vessel in which the turnip and potato slices are layered and baked.
Foil: Used to cover the baking dish initially to retain moisture and ensure the vegetables cook through.
Knife: Essential for peeling and thinly slicing the turnips and potatoes.
Cutting board: Provides a stable surface for slicing the vegetables.
Measuring cups: Necessary for accurately measuring the coconut milk and vegetable broth.
Measuring spoons: Used to measure the olive oil and chopped fresh thyme precisely.
Garlic press: Handy for mincing the garlic cloves efficiently.
Spatula: Useful for spreading the coconut milk mixture evenly over the layered vegetables.
Oven mitts: Protect your hands when handling the hot baking dish.
How to Save Time on This Recipe
Pre-slice vegetables: Use a mandoline slicer to quickly and evenly slice the turnips and potatoes.
Prepare sauce in advance: Mix the coconut milk, vegetable broth, garlic, olive oil, salt, and pepper the night before.
Use pre-minced garlic: Save time by using store-bought pre-minced garlic.
Layer efficiently: Arrange the turnip and potato slices in the baking dish in a single step to save time.
Preheat oven early: Start preheating the oven while you prepare the ingredients to avoid waiting later.
Turnip Potato Gratin Recipe
Ingredients
Main Ingredients
- 2 large turnips peeled and thinly sliced
- 2 large potatoes peeled and thinly sliced
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ cup nutritional yeast
- 1 tablespoon fresh thyme chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine coconut milk, vegetable broth, garlic, olive oil, salt, and pepper.
- Layer turnip and potato slices in a baking dish.
- Pour the coconut milk mixture over the layers.
- Sprinkle nutritional yeast and thyme on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10 minutes or until golden brown.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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