Replacing turnips for some of the potatoes in this cheesy turnip and potato gratin recipe not only reduces carbs but also adds another layer of flavor. I also use half-and-half instead of heavy cream to lighten things up.
Ingredients
- 1 teaspoon unsalted butter , or as needed
- 1.5 pounds russet potatoes , peeled
- 1 large turnip , peeled
- 1.5 teaspoons fresh thyme leaves , divided
- salt and ground black pepper to taste
- 2 cups shredded Monterey Jack cheese , divided
- 1 cup half-and-half
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch gratin dish with 1 teaspoon butter.
-
2
Slice potatoes and turnip into ⅛-inch-thick slices using a mandoline.
-
3
Layer ½ each potatoes and turnip into the prepared gratin dish. Sprinkle ¾ teaspoon thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.
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4
Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining ¾ teaspoon thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover the gratin dish with aluminum foil.
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5
Bake in the preheated oven for 40 minutes. Uncover; continue baking until browned and bubbly, about 10 minutes more. Let sit before serving for 10 minutes.
Nutrition Facts
Per serving
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