Traditional recipes

Turnip and Kale Gratin

Turnip and Kale Gratin

If you come across turnips with good-looking greens still attached, use in place of the kale.


  • 5 garlic cloves, thinly sliced
  • 2 tablespoons unsalted butter, divided
  • 3 medium onions, thinly sliced
  • 3 bunches Tuscan kale, ribs and stems removed, leaves torn
  • 4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces
  • 3 large eggs, beaten to blend
  • 4 ounces Fontina cheese, grated (about 1 cup)
  • 1 ounce Parmesan, finely grated (about 1 cup)
  • 8 ounces day-old white country-style bread, cut into ½-inch pieces
  • Freshly ground black pepper

Recipe Preparation

  • Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.

  • Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.

  • Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.

  • While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.

  • Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.

  • Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

Nutritional Content

Calories (kcal) 470Fat (g) 33Saturated Fat (g) 20Cholesterol (mg) 165Carbohydrates (g) 33Dietary Fiber (g) 5Total Sugars (g) 9Protein (g) 15Sodium (mg) 470Reviews SectionI planted turnips in my garden this year and wasn't sure what to do with them and stumbled on this recipe. I didn’t read how labor intensive it was beforehand but luckily I started it earlier in the day. I prepped everything before I read the preparation instructions. If I had to do it again, I’d cut the onions and caramelize them first. Then start on the cream mixture as the onions cook. Then I’d cut the turnips and the greens. Anyway, despite how much time this dish takes, it was super tasty and unique. I used the turnip greens even though I had kale in my garden and was really impressed. They’re pretty bitter, but the salty cheeses really balance it out. I’m single and don’t know how I’m going to eat all of these leftovers, but I’m thinking this would be great with a fried egg on it reheated for breakfast maybe drizzled with some truffle oil. I also wonder if this could be frozen after prepared... would love to know. I could totally see this on the table for thanksgiving or Christmas. Also I used fresh thyme because it’s also growling like a weed in my backyard. I’ll make this again for sure!AnonymousIndianapolis08/12/20

Watch the video: Kale, Turnip u0026 Potato Skillet Dish (September 2021).