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This is my new favourite side dish! I really wanted to make something different than the good old potato dauphinoise (which I do love to be honest!), we all love that, but frankly, it get a bit boring. This turnip dauphinoise was prepared for a Sunday lunch – and because I normally make two main dishes anyway (a vegetarian and some meat) I try to avoid making two side dishes – that’s just too much cooking! So, I needed something equally potato-esque (is that even a word?) which can accompany both the traditional roast and the nut roast. The result was popular!
How to Serve Turnips?
Being a staple in the Sunday roast trimmings – we don’t actually use turnips for a lot of other things, do we?
Turnips are however can be quite versatile with a little imagination. They can be cooked in several ways: roast turnips, braise turnips in butter, make turnip and potato purée, glaze turnips, or make a turnip gratin, you can even pickle them!
Here are a few simple ideas how to serve turnips:
- honey or maple glaze roasted turnips
- mashed together with carrots and roasted garlic turnips
- turnip chips
- turnip fried rice
- crushed and baked turnips (just like potatoes)
- turnip dahl
- sweet potato and turnip latkes
- raw coleslaw with turnip
- roasted turnip hummus
What Cheese to Use for Turnip Dauphinoise?
I have used vegetarian hard cheese, but Parmesan or Gruyere can equally work or even Comté!
The traditional cheese is Gruyere for dauphinoise, known for its nutty flavor and smooth melt, but Emmental, Comté, Fontina, or Raclette can be used as well.
Can I Use Cheddar Cheese for Dauphinoise?
Well, sure, if you don’t have anything else, cheddar will work too – but the taste will be of course quite cheddar-y, nothing wrong with that, just make sure it’s nice and golden on the top and crunchy.
What Vegetables Can be Used for Dauphinoise?
Root vegetables (turnips, parsnips and carrots or the mixture of them), classic potatoes, sweet potatoes would all make a lovely dauphinoise dish.
How to Make Creamy Turnip Dauphinoise?
This Creamy Turnip Dauphinoise is really creamy, but unlike the thinly sliced potatoes – I sliced the turnip somewhat thicker and I really liked the texture as a result. Plus, the onions give a little bit of a crunch to this. (Next time, when cooking it just for ourselves I will add even more onions as I’m a garlic addict.) It was oh so creamy and the best to serve piping hot!
Enjoy, I think this side dish is perfect for any veggie or non-veggie roast.
Creamy Turnip Dauphinois
Ingredients
- 1 large turnip sliced
- 300 ml singe cream
- handful fresh thyme
- 1/4 tsp freshly ground nutmeg
- 4-5 shallots thinly sliced
- 3 cloves garlic minced
- 100 g vegetarian hard cheese or Parmesan grated
- 2 tbsp olive oil
- 1/2 tsp salt
Instructions
- Place the onions in a frying pan.Heat oven to 175C/160C fan/gas 4 and grease a shallow baking dish.
- Fry the onions until they are golden brown and crispy.
- Slice the turnips and add them to the baling dish. Cover the first layer with the fried onions and thyme.
- Add half of the cheese.
- Add another layer of turnip, pour the single cream on the top of it evenly and sprinkle with the remaining cheese.
- Pop it into the oven for about 80 minutes - the turnips cook slowly! I never cover it as I don't use foil so it takes about this much. After about an hour in the oven, check them with a fork.Serve it immedately.
4 comments
Ooh nice! We making cheesy potatoes often – have never added turnip though. Will definitely try it
Hi. I’ve just cooked this my only thought was no mention when to add the garlic
Still cooking looking forward to it
I’m totally going to have to try this next weekend! I’m a big fan of potato dauphinoise, but agree, it can get a bit boring. I bet it’s SO good made with turnip 🙂
Louise x
Oh this looks heavenly. I haven’t had anything like this for absolutely ages. I will definitely be trying out your recipe at some point in the next few weeks, now I’ve seen the pictures I’m really craving it.