Upgrade your Thanksgiving or Christmas table with this gorgeous Turnip and Beet Gratin with gruyere cheese and fresh thyme!
Welcome to November in the Veg World! Today is just the beginning of some delicious (and pretty!) recipes I have in store for you for the holiday season. I’m also planning some posts for slow cooker recipes and super easy weeknight meals, because we all know how crazy it gets during this time of year!
But let’s focus on Thanksgiving first, shall we? I can hardly believe it, but turkey day is less than three weeks way! It’s early this year…the earliest it can be. Will and I are celebrating with my family back in Philly, and we’ll be visiting the City of Brotherly Love for an entire week. I’m already brainstorming what I should contribute for Thanksgiving dinner, of course. And I think it might have to be this Turnip and Beet Gratin with Gruyere!
I had such a fun time experimenting with this dish. I’ve never made a gratin for the blog before, but the assortment of colorful beets available at the Kingfield Farmers Market a couple of weeks ago piqued my interest in developing one. There were also some beautiful turnips at the market, and I really don’t give as much attention to turnips as I should.
So I snagged both root veggies, picked up some shallots, thyme, and gruyere at the co-op and got to work. I knew that red and golden beets would look gorgeous in a layered gratin. But I didn’t even attempt to slice them with a knife. Nope, I went right to the mandoline, and if you have this kitchen instrument I suggest you do the same. Although it can be done, using a knife to slice the veggies would probably take three times as long.
If you’re looking to purchase a mandoline, here is the one I recommend.
How to Layer a Gratin
To layer the gratin, you can start by placing the thinly sliced turnips in an even layer on the bottom of the skillet. Add another layer on top using beets, then a layer of turnips, and so on and so forth. The key is to make the edges of each consecutive layer slightly further away from the edges of the skillet than the layer before it, as shown above. If you don’t want to bother with all that, you can just layer the turnips and beets on top of each other until you fill the skillet, like you would for a classic scalloped potatoes dish.
That’s the most difficult part of the recipe, and it’s really not that hard at all! After you finish prepping the veggies, you can whip up the gratin sauce, pour it over the beets and turnips and let the oven do the rest of the work.
The final product is a melt in your mouth gratin that’s savory, decadent, and bursting with rich flavor. If you’re eating at someone else’s house, prepare the gratin before you leave and throw it in the oven there. Or you can bake the gratin at home, keep it wrapped in foil, and reheat.
Some other great Thanksgiving recipes include:
- Wild Rice Pilaf with Mushrooms and Cranberries
- Roasted Beet and Cabbage Slaw
- Healthier Green Bean Casserole
Turnip and Beet Gratin with Gruyere
A decadent root vegetable gratin perfect for a holiday menu!
- 2 pounds beets red and golden mix, or just one color
- 2 large turnips
- 1 shallot diced
- 6 tbsp olive oil divided
- 2 tbsp butter
- 1 tbsp thyme freshly chopped, more to taste
- 3/4 cup vegetable stock
- 1/2 cup gruyere cheese freshly grated
Preheat the oven to 400 degrees F. Grease a 12-inch cast iron skillet. Prepare the beets and turnips by scrubbing them (you can also peel them if you'd like) and using a mandoline to make thin slices. Layer the vegetables in the cast iron skillet by starting with a thin layer of turnips, followed by a layer of beets, and so on.
In a large skillet, heat 2 tbsp olive oil. Add the diced shallots and cook for 3 to 4 minutes. Remove from heat and stir in the other 4 tbsp of olive oil and 2 tbsp of butter until melted. Add the chopped thyme and vegetable stock. This is your gratin sauce.
Pour the sauce over your layered vegetables. Wrap foil over the skillet and bake for 45 minutes. Remove from oven, uncover, and sprinkle the shredded gruyere cheese over the vegetables. Bake uncovered for another 15 minutes or until the cheese is bubbling and slightly brown.
Garnish with fresh thyme sprigs. Serve warm and enjoy!
You should be able to reheat this gratin for 10 to 15 minutes at 350 to 400 degrees F, but it does taste best fresh out of the oven.
I used small beets for this recipe, but you can use regular medium beets as well.
If you make this Turnip and Beet Gratin, I’d love to see a picture! And remember to pin it now to save for Thanksgiving or Christmas.