If you’re looking for a cozy, comforting side dish that’s a bit different yet irresistible, I absolutely love sharing this Cheesy Turnip Gratin Recipe with friends. It’s creamy, cheesy, and has that wonderful golden crust that gets everyone at the table excited. When I first tried turnips baked this way, I was surprised by how tender and flavorful they became, making it a fantastic low-carb alternative to the usual potato gratin. Trust me, you’re going to want this in your weeknight rotation!

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Why You’ll Love This Recipe

Delicious Low-Carb Option: This recipe turns humble turnips into a rich, cheesy side that satisfies without the carbs.
Creamy and Comforting: The combination of cream, Parmesan, and Cheddar makes a luscious sauce that clings to every slice.
Simple to Make: Using a mandolin for thin slices makes the cooking process smooth and ensures even baking.
Great Family-Pleaser: Even turnip skeptics in my family go crazy for this cheesy gratin every time I make it.

A close-up view of a layered potato dish in a white baking dish with blue trim, showing several soft, round slices of potato stacked with creamy white sauce and melted cheese with a light golden brown top layer and small bits of green herbs sprinkled on top. A woman's hand holds a spoonful of the potatoes above the dish, highlighting the smooth, creamy texture and slight browning. The background shows a white marbled surface with some blurred kitchen items, and a green textured cloth is visible under the dish. photo taken with an iphone --ar 2:3 --v 7 - Cheesy Turnip Gratin, turnip gratin, cheesy side dish, low-carb turnip recipe, baked turnip casserole

Ingredients You’ll Need

Each ingredient in this Cheesy Turnip Gratin Recipe plays a key role in building layers of flavor and creamy texture. When you shop, look for firm, fresh turnips and good-quality cheese — it really makes a difference.

Flat lay of fresh small turnips whole and sliced thin, a half stick of soft butter, two uncracked brown garlic cloves, a small white ceramic bowl with heavy whipping cream, a small white bowl with grated Parmesan cheese, a small white bowl with grated sharp Cheddar cheese, a small white bowl of fine white salt, a small white bowl of cracked black pepper, and a small white bowl with fine white glucomannan powder, all arranged in perfect symmetry on a clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cheesy Turnip Gratin, turnip gratin, cheesy side dish, low-carb turnip recipe, baked turnip casserole

Small turnips: Choose turnips that are firm and smooth-skinned for the best tenderness.
Butter: Using real butter adds richness and helps brown the turnips beautifully.
Salt and pepper: Essential for seasoning throughout to bring out all the flavors.
Garlic: Fresh minced garlic adds a subtle punch of flavor without overpowering the dish.
Heavy whipping cream: Creates the creamy base of the sauce—don’t substitute with milk for the same richness.
Grated Parmesan cheese: This nutty cheese adds depth and melts beautifully into the sauce.
Glucomannan (or xanthan gum): A little thickener that helps the sauce cling to the turnips without being gummy.
Grated Cheddar cheese: Sharpness from Cheddar on top melts, browns, and adds a crave-worthy finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Cheesy Turnip Gratin Recipe is — I often tweak it depending on what’s in the fridge or dietary needs without losing that signature comfort factor. Feel free to make it your own!

Herb Twist: I like adding fresh thyme or rosemary to the cream sauce for a fragrant twist that’s especially perfect in cooler months.
Dairy-Free Version: Swapping cream for coconut milk and using a vegan cheese blend works surprisingly well for those avoiding dairy.
Spicy Kick: Sometimes I sprinkle a pinch of cayenne pepper or smoked paprika into the sauce for a subtle smoky heat that adds complexity.
Mixed Root Veggies: Combining sliced turnips with parsnips or rutabaga adds variety in texture and flavor, and everyone in my family adores this mix.

How to Make Cheesy Turnip Gratin Recipe

Step 1: Slice Your Turnips Thin and Even

I can’t stress enough how important it is to slice your turnips about 1/8 inch thick, ideally with a mandoline if you have one. Uniform slices cook evenly and soften up nicely without turning mushy. If you don’t have a mandolin, use a sharp knife and take your time — it’s worth the effort!

Step 2: Gently Cook the Turnips in Butter

Heat 1 tablespoon of butter in a large pan, then add half the turnip slices. Toss them around so they get coated in that buttery goodness. Sauté for about 3 minutes, stirring often and making sure you separate the slices. This softens the turnips just enough and infuses flavor before baking.

Step 3: Layer and Season in Your Baking Dish

Arrange the sautéed turnip slices in an overlapping pattern in your baking dish. Season with salt and pepper to taste. Repeat the butter cooking process and layering with the remaining slices. This step builds the foundation of the gratin — make it neat but cozy!

Step 4: Make the Creamy Garlic Sauce

In the same pan, add minced garlic to the remaining butter and sauté just until fragrant (about 30 seconds). Pour in the heavy cream and bring it to a gentle simmer. Stir in grated Parmesan, season with salt and pepper, then whisk in the glucomannan. This thickener might sound fancy, but it keeps your sauce perfectly creamy and clingy without lumps or separation.

Step 5: Bake, Cheese, and Brown

Pour the cream mixture evenly over the turnips, cover tightly with foil, and bake at 375ºF for 35 minutes. Then remove the foil, sprinkle the Cheddar cheese evenly over the top, and bake uncovered for another 10-15 minutes until the turnips are tender and bubbling. For that ultimate golden crust, I always pop it under the broiler for 1-3 minutes — just watch it carefully to avoid burning!

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Pro Tips for Making Cheesy Turnip Gratin Recipe

Mandoline Magic: Using a mandoline slicer makes slicing so much faster and gives beautifully even slices, which is key for even cooking.
Sauce Thickener: I discovered that a tiny bit of glucomannan or xanthan gum prevents the cream from separating and keeps it perfectly velvety.
Butter First: Sautéing the turnips briefly in butter before baking helps lock in flavor and ensures no raw taste remains.
Watch the Broiler: Broil just at the end and keep a close eye—this is what gives you that golden, bubbly top without burning.

How to Serve Cheesy Turnip Gratin Recipe

A black plate holds a dish with three main parts: on the left, there is a thick sausage with a rich brown, slightly shiny surface; in the middle and right, several layers of thin, creamy white potato slices are topped with melted golden cheese and sprinkled with small bits of green parsley. The potato layers show a soft and slightly browned texture, some slices being lifted by a dark fork held by a woman's hand. Behind the potatoes, there is a small bunch of fresh green parsley as garnish. A white marbled surface under a green textured cloth is visible beneath the plate. In the background, a white baking dish with more of the cheesy potato dish is partially visible. photo taken with an iphone --ar 2:3 --v 7 - Cheesy Turnip Gratin, turnip gratin, cheesy side dish, low-carb turnip recipe, baked turnip casserole

Garnishes

I usually keep it simple and sprinkle chopped fresh parsley or chives on top for a pop of color and mild freshness that cuts through the richness. Sometimes a sprinkle of smoked paprika adds a nice hint of warmth and color too.

Side Dishes

This cheesy gratin pairs beautifully with roasted meats like chicken or pork. I often serve it alongside a crisp green salad or steamed green beans for balance. It also makes a satisfying vegetarian meal when paired with a grain like quinoa or farro and a simple arugula salad.

Creative Ways to Present

For special occasions, I’ve baked individual gratins in small ramekins — it feels elegant and is perfect for plating. You can also turn it into a brunch dish by topping with crispy bacon or a soft-poached egg for extra indulgence.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator for up to 3 days. When covered tightly, the gratin keeps its creamy texture, and flavors actually meld even more overnight, which makes it tastier the next day!

Freezing

You can freeze this dish, but I recommend freezing before the final baking with the cheese topping. Wrap the baking dish tightly with plastic wrap and foil, then thaw overnight in the fridge before baking as directed. This helps maintain the best texture and flavor.

Reheating

Reheat leftovers covered with foil in a 350ºF oven until warmed through, about 20 minutes. To refresh the crispy top, remove the foil for the last 5 minutes and broil briefly. Microwave works in a pinch but tends to soften the cheesy top.

FAQs

Can I use regular potatoes instead of turnips in this Cheesy Turnip Gratin Recipe?

You absolutely can! This recipe is adapted from classic potato gratin techniques. Just keep in mind that potatoes may need a slightly longer baking time and might release more starch, so adjust accordingly.
What can I substitute for heavy cream in this recipe?

If you want to lighten it up or avoid dairy, full-fat coconut milk or a blend of milk and cream cheese can work. However, the texture and richness may differ slightly from the original.
Is glucomannan necessary in the Cheesy Turnip Gratin Recipe?

While not mandatory, glucomannan or xanthan gum helps thicken the cream sauce, making it cling perfectly to the turnips. Without it, the sauce might be a bit runnier but still tasty.
How do I know when the turnips are fully cooked?

Turnips should be fork-tender after baking — test by piercing a slice with a fork; it should slide in easily without resistance but not be mushy.

Final Thoughts

I hope you give this Cheesy Turnip Gratin Recipe a try soon — it’s one of those dishes that feels like a warm hug on a plate. I used to struggle with finding creative ways to enjoy turnips until I hit upon this creamy, cheesy version that my whole family loves. Once you make it, I bet it’ll become your go-to for a comforting side that’s both unique and satisfying. Happy cooking, and enjoy every cheesy bite!

Cheesy Turnip Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews

Author: Villerius
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Yield: 9 servings
Category: Side Dish
Method: Baking
Cuisine: French
Diet: Low Carb

Print Recipe

Description

Turnip au Gratin is a rich and creamy low-carb alternative to traditional potato gratin. Thinly sliced turnips are sautéed in butter, layered in a baking dish, and smothered with a garlicky, cheesy cream sauce before being baked to tender perfection and finished under the broiler for a golden, bubbly top.

Ingredients

Turnips

2 lb small turnips
Salt and pepper to taste

Butter & Garlic

2 tbsp butter (divided)
2 cloves garlic (minced)

Cream Sauce

3/4 cup heavy whipping cream
2 ounces grated Parmesan cheese
1/2 tsp glucomannan (or 1/4 tsp xanthan gum)

Topping

3 ounces grated Cheddar cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Slice: Preheat the oven to 375ºF. Use a mandolin slicer to cut the turnips into thin slices about 1/8 inch thick.
Sauté Turnips: In a large saucepan, heat 1 tablespoon of butter. Add half of the turnip slices and toss to coat evenly. Cook for about 3 minutes, stirring frequently to separate the slices and prevent sticking.
Arrange Turnips: Lay the sautéed turnips in an 8 or 9-inch ceramic baking dish in an overlapping pattern. Season with salt and pepper. Repeat the sauté step with the remaining butter and turnips and layer them on top, seasoning again.
Prepare Cream Sauce: Add minced garlic to the pan with butter and sauté for about 30 seconds until fragrant. Pour in the heavy cream and cook until it just begins to simmer. Stir in the grated Parmesan cheese. Season with salt and pepper. Whisk in glucomannan (or xanthan gum) to thicken the sauce.
Assemble and Bake: Pour the cream sauce evenly over the turnips. Cover the baking dish tightly with foil. Bake for 35 minutes until the turnips start to become tender.
Add Cheese and Continue Baking: Remove the foil, sprinkle grated Cheddar cheese evenly over the top, and bake for an additional 10 to 15 minutes, until the turnips are fully tender and the cheese is melted and bubbly.
Broil for Finish: Turn on the broiler and broil the dish for 1 to 3 minutes to brown and crisp the cheese topping if desired. Watch carefully to avoid burning.

Notes

This Turnip au Gratin is an excellent low-carb substitute for traditional potato gratin, offering a similar creamy texture with fewer carbohydrates.
Use a mandolin slicer for uniform thin slices to ensure even cooking.
Glucomannan or xanthan gum helps thicken the cream sauce without adding flour or starch, keeping it low-carb.
Broiling at the end adds a beautiful golden crust and enhances flavor, but can be skipped if preferred softer.
Feel free to experiment with other cheese varieties like Gruyère or mozzarella for different flavors.