Au gratin means "with cheese." So Turnips au Gratin is turnips cooked with cheese, a gross understatement of a dish this good.
Scalloped means baked with milk or cream. Now, most gratin recipes call for cream and most scalloped dishes (like our Cheesy Scalloped Potatoes recipe) call for cheese. So what's the difference between "scalloped" and "au gratin?" In the end, not much, just the right to opt out of cheese or cream, respectively.
These recipes, with cream and cheese, butter, garlic, rosemary and onions, opt out of
Turnips are credited with the power to cure everything from toothaches to cancer; we'll have to add "blah dinner party menus" to the list of cured conditions.
2 medium onions
1 cup (2 sticks) melted butter
1 1/2 cups heavy cream
Salt and pepper, to taste
4-6 cloves fresh garlic, minced
2 teaspoons fresh rosemary, optional
3 cups grated Swiss or Gruyere Cheese
Peel the turnips and onions and cut them into 1/8" slices; quarter the slices. Set aside.
Thoroughly coat the inside of a 13" X 9" or comparable size baking dish with some of the melted butter.
Spread a third of the turnips in the baking dish and drizzle with a little butter and 1/2 cup cream. Salt and pepper the layer. Sprinkle a third of the onions, garlic, rosemary, and then cheese on top.
Repeat 2 times, until the ingredients are used, ending with the cheese.
Cover with aluminum foil and bake at 375° for 40 minutes. Remove the foil and continue baking until the turnips are tender and the top is browned and bubbly, 20 to 30 minutes more.
Turnips and Potatoes au Gratin
and potatoes are similar in texture and complementary in taste. Stretch the
budget by substituting half the turnips with russet potatoes. Slice and quarter
the potatoes as you would the turnips, but with a 1/4-inch slice. Scrub them first, of course, but you
don't have to peel them if you don't want to. Cheddar cheese is another option.