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Quebecois Turnip gratin

30 Min

60 Min


Turnips are a good source of Vitamine C and potassium.


  • 400 ml of heavy cream
  • 2 Tbsp of non-salted butter
  • 2 garlic gloves, minced
  • 2 tsp of Salted herbs
  • Black pepper to taste


  • 1 cup of grated Louis D’or aged cheese from the Fromagerie du Presbytère (or Gruyere)
  • 1 cup of parmesan cheese
  • 2 medium turnips
  • 2 medium potatoes


1. Preheat your oven to 350 degrees.

2. In a small pan, bring to a boil the heavy cream, butter, garlic and salted herbs remove from heat immediately.

3. With a mandolin, slice the turnips and potatoes.

4. In a oven safe dish (12 x 12 in), layer some potatoes and turnips, sprinkle some aged cheese and sauce. Repeat for 3 layers, finishing with the parmesan and freshly ground black pepper to taste.

5. Cover and cook for 40 minutes, un-cover and cook for 15 minutes at 400.

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