Potato and turnip gratin
4 servings
30 minutes
Gratin with potatoes and turnips is an elegant dish of French cuisine that embodies coziness and sophistication. Its history begins in France, where baked vegetables in delicate cream became a symbol of home comfort. The creamy taste of the cream combines with the light sweetness of the turnip and the rich aroma of potatoes, creating harmonious enjoyment. Thyme adds a subtle herbal note to the dish, while the golden crust complements its textural richness. This gratin is perfect as a standalone dish or as a refined side to meat or fish. It fits beautifully into festive menus, filling the table with warmth and gastronomic elegance.
1
Preheat the oven to 190 degrees. Grease a rectangular dish with oil.
- Butter: 2 tablespoons
2
In a saucepan, bring the cream with thyme to a boil, remove from heat, and let it sit for 30 minutes. Then strain.
- Whipping cream 33%: 1.5 glass
- Fresh thyme: 3 stems
3
Clean the turnip and potatoes and slice them thinly. Layer them alternately in a dish, season with salt and pepper. Place pieces of butter on top. Pour in cream to completely cover the vegetables (add more if necessary). Cover with foil.
- Potato: 500 g
- White turnip: 500 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Butter: 2 tablespoons
- Whipping cream 33%: 1.5 glass
4
Bake for 45 minutes until soft, remove the foil and let it brown for another 15 minutes.
