If you’re looking for a cozy, comforting side dish that’s a fantastic alternative to traditional potatoes, you’re going to love this Turnip Gratin with Cheesy Cream Sauce Recipe. I absolutely love how tender the turnips get when baked in that rich, cheesy sauce—it feels indulgent without weighing you down. When I first tried making this, I was surprised how the turnips soak up all that creamy goodness, giving a delightful cheesy bite with every forkful. Trust me, keep reading because this recipe is fan-freaking-tastic and perfect for any meal!

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Why You’ll Love This Recipe

Little-Known Potato Substitute: Turnips bring that creamy, soft texture but with fewer carbs and a unique flavor twist.
Cheesy, Creamy Goodness: The sauce is rich and velvety, combining Parmesan and cheddar for the perfect balance.
Easy Yet Impressive: You don’t need fancy skills or weird ingredients; it’s made with simple pantry staples.
Family Favorite: My kids and guests keep asking for seconds, even if they usually turn their noses up at turnips!

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 - Turnip Gratin with Cheesy Cream Sauce, turnip gratin recipe, cheesy turnip side dish, baked turnips with cheese, easy turnip casserole

Ingredients You’ll Need

These ingredients come together to create that classic, comforting gratin experience—creamy, cheesy, and satisfying. Fresh turnips are the star, and be sure to get good-quality cheeses for the richest flavor. I find the secret to success here is balancing fresh produce with a luscious sauce that clings beautifully to each slice.

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 - Turnip Gratin with Cheesy Cream Sauce, turnip gratin recipe, cheesy turnip side dish, baked turnips with cheese, easy turnip casserole

Turnips: Small, firm turnips work best—they’ll slice evenly and cook tender without getting mushy.
Butter: Divided in two parts to sauté and layer the turnips for extra richness.
Salt and Pepper: Essential for seasoning and bringing out the flavors.
Garlic: Minced fresh garlic adds a lovely aromatic depth to the cream sauce.
Heavy Whipping Cream: The base of your cheesy cream sauce—don’t substitute this or the texture won’t be the same.
Parmesan Cheese: Grated for a sharp, nutty kick in the sauce.
Glucomannan or Xanthan Gum: These thicken the sauce naturally without flour—I’ve tried both; glucomannan works beautifully.
Cheddar Cheese: Grated to sprinkle on top for that irresistible melty crust.

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 experimenting with this Turnip Gratin with Cheesy Cream Sauce Recipe, and you might enjoy personalizing it too. Whether it’s swapping cheeses or adding fresh herbs, this recipe is a great canvas for flavors.

Herb Infusion: I sometimes stir in thyme or rosemary to the cream sauce—adds a lovely fresh aroma that elevates the dish.
Cheese Swap: Using gruyere instead of cheddar or Parmesan gives a slightly nutty, gooier melt that’s delightful.
Low Carb Boost: For a keto spin, skip the heavy cream swap isn’t recommended, but you can experiment with almond milk blended with cheese and butter for a lighter version.
Spice it Up: A pinch of smoked paprika or nutmeg in the sauce adds unexpected warmth and depth.

How to Make Turnip Gratin with Cheesy Cream Sauce Recipe

Step 1: Prepare and Slice Your Turnips

Start by preheating your oven to 375ºF. Using a mandolin slicer, slice your turnips into thin, even slices—about 1/8 inch thick works best. This helps them cook evenly and soak up all the lovely cream sauce. I always double-check my slices to make sure they’re not too thick because thick slices can stay crunchy, and no one wants that in a gratin!

Step 2: Sauté the Turnips in Butter

In a large saucepan, melt 1 tablespoon of butter over medium heat. Add half of your sliced turnips to the pan and toss them gently in butter. Cook for about 3 minutes, stirring often to separate the slices and coat them evenly. This step softens the turnips just a bit and infuses them with that buttery flavor. Repeat this with the remaining butter and turnip slices afterward.

Step 3: Layer the Turnips and Season

Grab your favorite 8 or 9 inch ceramic baking dish, and arrange the sautéed turnip slices in an overlapping pattern so they create a pretty layered effect. Season generously with salt and pepper as you layer—it really helps bring out the subtle sweetness of the turnips. Layer the rest of the slices the same way, using the butter for extra richness.

Step 4: Make the Cheesy Cream Sauce

In the same pan you used for sautéing (keep all that buttery goodness!), add minced garlic and sauté for about 30 seconds until fragrant—don’t let it brown though! Pour in the heavy cream and let it come to a gentle simmer. Stir in the grated Parmesan, season again with salt and pepper, then whisk in the glucomannan (or xanthan gum) to thicken. You’ll notice the sauce become luscious and velvety in seconds.

Step 5: Bake Until Tender and Golden

Pour your cheesy cream sauce evenly over the layered turnips. Cover the dish tightly with foil and bake for 35 minutes—this traps steam and lets the turnips soften perfectly. After that, remove the foil and sprinkle the grated cheddar cheese over the top. Pop it back in the oven for another 10–15 minutes until the turnips are tender and the cheese bubbles golden and gooey.

Step 6: Finish with a Broil for Extra Crunch

If you like a crispy, browned topping like I do, turn the broiler on and broil the gratin for 1 to 3 minutes. Watch it closely—broilers work fast! This step transforms the dish from creamy and soft to a beautiful golden crust with a bit of crunch.

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Pro Tips for Making Turnip Gratin with Cheesy Cream Sauce Recipe

Slice Uniformly: Using a mandolin slicer ensures all turnip slices cook evenly; uneven slices can make some pieces chewy.
Butter First for Richness: Sautéing the turnips slightly in butter before baking adds extra flavor and helps tenderize them.
Thicken with Glucomannan: This natural thickener keeps your sauce creamy without the heaviness of flour or starches.
Broil with Care: Keep a close eye during broiling to avoid burning the cheese—this step should give a quick, gorgeous golden finish.

How to Serve Turnip Gratin with Cheesy Cream Sauce 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 - Turnip Gratin with Cheesy Cream Sauce, turnip gratin recipe, cheesy turnip side dish, baked turnips with cheese, easy turnip casserole

Garnishes

I like to sprinkle chopped fresh parsley or chives on top just before serving—it adds a fresh pop of color and brightens the rich, creamy flavors. Sometimes, a tiny drizzle of truffle oil elevates it into something truly special for guests.

Side Dishes

This gratin pairs beautifully with roasted chicken, pork chops, or even a simple green salad. For a cozy dinner, I often serve it alongside garlic butter green beans or steamed broccoli to round out the plate with some greens.

Creative Ways to Present

For special occasions, I make individual mini gratins in ramekins—they look so elegant and are perfect for portion control. Another fun idea is layering with thin slices of ham between the turnips for a touch of savory meatiness that impresses every time.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly with foil or plastic wrap in the fridge. They keep well for about 3 days. When you reheat, the flavors deepen, but be sure to add a splash of cream or milk before warming to keep it from drying out.

Freezing

This Turnip Gratin with Cheesy Cream Sauce Recipe freezes surprisingly well. I let it cool completely, cover it tightly, and freeze in portions. When thawed overnight in the fridge, it reheats nicely in the oven, maintaining its creamy texture.

Reheating

For reheating, I prefer warming it in a 350ºF oven covered with foil to retain moisture, about 20 minutes or until heated through. If you want to revive the crisp top, uncover for the last 5 minutes. Microwave works in a pinch, but the oven keeps the texture best.

FAQs

Can I use regular flour instead of glucomannan or xanthan gum in the cream sauce?

Yes, you can substitute flour to thicken the sauce, but keep in mind it won’t be gluten-free and the texture might differ slightly. If you do use flour, make sure to cook it in butter briefly before adding the cream to avoid a raw flour taste.
How do I know when the turnips are fully cooked in the gratin?

The turnips are tender when you can easily pierce them with a fork, similar to how you’d test potatoes. The baking time in this recipe usually assures tenderness, but keep an eye near the end and test by poking a slice.
Is there a way to make this gratin dairy-free?

Dairy-free versions are tricky because the creamy and cheesy elements are key here. However, you might try substituting coconut cream for heavy cream and using dairy-free cheese alternatives, but expect some differences in flavor and texture.

Final Thoughts

This Turnip Gratin with Cheesy Cream Sauce Recipe holds a special place in my kitchen because it’s comfort food reinvented in a surprisingly fresh way. It’s one of those dishes I turn to when I want to impress without stress, and the whole family swoons every time. Give it a try—you’ll discover how cozy and cheesy a turnip side dish can really be. Happy cooking, friend!

Turnip Gratin with Cheesy Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 97 reviews

Author: Jasmine
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 85 minutes
Yield: 9 servings
Category: Side Dish
Method: Baking
Cuisine: French-inspired
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 in a cheesy Alfredo-style cream sauce made with garlic, Parmesan, and Cheddar cheese. Baked until tender and golden on top, this dish offers a comforting and flavorful side perfect for anyone looking for a delicious low-carb option.

Ingredients

Turnips

2 lb small turnips
Salt and pepper to taste
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

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Instructions

Preheat and Slice: Preheat your oven to 375ºF. Using a mandolin slicer, carefully slice the turnips into thin rounds about 1/8 inch thick for even cooking.
Sauté Turnips: In a large saucepan, melt 1 tablespoon of butter over medium heat. Add half of the sliced turnips and toss them in the butter. Cook for about 3 minutes, stirring frequently to separate slices and lightly soften them.
Arrange Turnips: Arrange the sautéed turnips in an 8 or 9 inch ceramic baking dish in an overlapping pattern. Season with salt and pepper. Repeat the sauté and arrangement with the remaining butter and turnip slices, seasoning again.
Prepare Cream Sauce: Add the minced garlic to the pan with remaining butter and sauté until fragrant, approximately 30 seconds. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and season with salt and pepper. Whisk in glucomannan to thicken the sauce.
Combine and Bake: Pour the creamy sauce evenly over the arranged turnips in the baking dish. Cover the dish tightly with foil and bake in the oven for 35 minutes.
Add Cheese and Continue Baking: Remove the foil and sprinkle the grated Cheddar cheese over the top. Return to the oven and bake for an additional 10 to 15 minutes until the turnips are tender and the cheese has melted.
Broil for Finish (Optional): For a golden brown top, turn on the broiler and broil the gratin for 1 to 3 minutes, watching closely to avoid burning.

Notes

This dish makes an excellent low-carb substitute for potato au gratin, perfect for keto and low-carb diets.
To ensure even cooking, slice turnips thinly and consistently using a mandolin slicer.
Glucomannan or xanthan gum helps thicken the cream sauce without the need for flour or starches, keeping this recipe low carb.
Broiling at the end is optional but adds a delightful golden crust.
Leftovers can be refrigerated and gently reheated in the oven or microwave.

Nutrition

Serving Size: 1 serving (1/9th of recipe)
Calories: 183 kcal
Sugar: 2 g
Sodium: 210 mg
Fat: 13.7 g
Saturated Fat: 8.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 7.6 g
Fiber: 1.8 g
Protein: 5.9 g
Cholesterol: 45 mg