Turnip & Potato Au Gratin

March 22, 2014 by BenVaughn

A simple light and healthy entree or side. Utilizing both the turnip and the potato will add a balanced earthy, peppery flavor profile. With a soy milk option it appeals to most and keeps its integrity and remains shelf stable for a few extra days. Enjoy this dish that is cooked without seasonal boundaries


preparation time
30 mins

cook time




6 Turnips peeled and sliced

4 russet or idaho potatoes peeled and sliced

2 yellow onion sliced 1/4 inch thick

2 cup Low Fat Mozzarella Cheese

1 cup bread crumbs homemade

4 tablespoons Mixed Herbs thyme, basil, rosemary etc...

1 tablespoons salt and pepper To Taste

2 cup soy milk unflavored



In a shallow casserole pan, wipe entire bottom of the pan with olive oil. In a larger bowl place turnips, potatoes, onions, cheese and soy milk. Season this mixture with salt and pepper and mix the mixture thoroughly to ensure all the cheese and onions are integrated. Once you have achieved this, pour the mixture into your casserole pan along with any residual cream. In a separate mixing bowl mix the herbs and breadcrumbs and season with a touch of salt and pepper. Once the herbs are evenly distributed, dust mixture over the gratin. Cover the gratin with plastic and aluminum foil and bake at 350 degrees for 45 minutes or until potatoes are knife tender. Remove from oven and allow to cool to room temperature before refrigerating.


Fyi Network chef personality, Food Network host, World Food Championships Host, Chef, author Southern Routes, caffeine inspired.