Turnip Leek Gruyere Cheese Bake Recipes

CHEESY TURNIP AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
• Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
• Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
• Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
• Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

MAKE-AHEAD TURNIP CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place turnips into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot. Mash turnips; add butter and eggs.
• Combine flour, sugar, baking powder, salt, pepper, and nutmeg in a bowl and stir into turnips. Transfer mixture to a baking dish.
• Combine bread crumbs and melted butter and sprinkle on top of turnip mixture.
• Bake in the preheated oven until light brown on top, about 25 minutes.

TURNIP BAKE

Steps:

• Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.

TURNIP GRUYERE GRATIN

Steps:

• Preheat oven to 425°.
• Place turnips in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 5 minutes. Add potatoes to pan, and simmer for 8 minutes or until potatoes are almost tender.
• Drain. Sprinkle turnips and potatoes evenly with 1/4 teaspoon salt, and arrange slices in an 11 x 7-inch baking dish coated with cooking spray.
• Combine 1/4 cup milk, flour, and 1/4 teaspoon thyme in a medium saucepan, and stir with a whisk until well blended. Gradually add remaining 3/4 cup milk, stirring with a whisk until smooth. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
• Cook over medium heat for 7 minutes or until thick, stirring frequently. Remove from heat, and add Gruyère cheese, stirring until smooth. Pour cheese mixture over turnip and potato slices, and toss gently.
• Combine seasoned breadcrumbs and butter; sprinkle over turnip mixture. Bake at 425° for 15 minutes or until thoroughly heated. Serve immediately.

SCALLOPED TURNIPS

Steps:

• Place the turnips, water and sugar in a large saucepan. Bring to a boil. Reduce heat; cover and simmer, for 5-8 minutes or until tender. Drain and set aside. , In another saucepan, melt butter; stir in flour and salt if desired until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in turnips. , Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350° for 20 minutes or until bubbly. Garnish with parsley if desired.

TURNIP AND BLUE CHEESE GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 2 quart casserole dish, rub with one of the garlic cloves, and sprinkle with a little salt. Set aside.
• Heat the half-and-half in a small saucepan over medium heat. Add the thyme, bay leaf and both garlic cloves. Remove from the heat just before it boils.
• Place the leek, turnip, squash, mushrooms and carrots into a large saucepan and fill with about 1 inch of water. Bring to a boil, cover and steam over medium heat for about 5 minutes. Drain and layer vegetables into the prepared casserole dish. Sprinkle rosemary in between the layers. Season with salt and pepper and sprinkle blue cheese and Gruyere cheese over the top. Strain the half-and-half and pour into the casserole.
• Bake, uncovered, in the preheated oven until vegetables are tender and sauce is thick, about 40 minutes. Uncover for the last 20 minutes to allow the top to brown.