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Susquehanna Life

Cooking at Home: Turnip and Potato Gratin

By Carole Murko

Heirloom recipes are the treasures of every kitchen. If you’re lucky, you’ve inherited your grandmother’s recipe box full of stained cards.

Turnip and Potato Gratin

This is a wonderfully simple dish and an excellent accompaniment to a roast chicken or even an Easter ham. My memories are of my grandmother slicing the potatoes and turnips with skill and dexterity. This was really peasant food—meant to be hearty and filling.  It is really yummy and tastes great reheated.


6 Large russet potatoes
6 Turnips (I recommend Hakurai Japanese turnips for their mild flavor)
2 cups Heavy cream
1 cup Half & half
5 Shallots, diced
5 Garlic cloves, minced
1 Tbsp Thyme, minced
3 to 4 Thyme sprigs for garnish
Salt & pepper to taste


1. Preheat oven to 375 degrees.
2. Peel both the potatoes and turnips. Slice them ¼-inch thick.
3. Heat the heavy cream, half and half, minced garlic, shallots and thyme in a saucepan on low until it comes to a gentle boil.
4. Meanwhile, in a 9 X 13 baking dish, place alternating layers of turnips and potatoes.
5. Pour the cream mixture over the top and sprinkle with salt and pepper.
6. Bake for 25 minutes or until golden brown and bubbling. Garnish with fresh thyme sprigs.
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 1 hour
Yield: 4-6 servings

Carole Murko is a culinary artist and host of Heirloom Meals radio broadcast at

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