Cheesy Turnip And Potato Gratin Recipes

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MASHED POTATO AND TURNIP GRATIN



Mashed Potato and Turnip Gratin image

Categories     Cheese     Potato     Side     Bake     Casserole/Gratin     Turnip     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 pounds Yukon Gold potatoes (about 5 medium)
1 3/4 pounds turnips (about 5 medium)
1/4 cup (1/2 stick) butter
1/2 cup grated pecorino Romano cheese, divided
Pinch of ground nutmeg

Steps:

  • Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
  • Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

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