Cheesy Stacked Potato and Turnip Gratin

Name: Cheesy Stacked Potato and Turnip Gratin
Total time: 80 min
Yield: 2
Ingredients: 1 tsp unsalted butter; 900 g russet potatoes, peeled; 1 large turnip, peeled; 1.5 tsp fresh thyme leaves, divided; salt and black pepper, to taste; 2 cups shredded Monterey Jack cheese; 1 cup half-and-half

Opt for a healthier version of the classic gratin by swapping some potatoes with turnips and using half-and-half instead of whipping cream. Topped with melted Monterey Jack cheese, it's a delightful low-carb side dish.

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

Nutrition

calories221calories

carbohydrates18g

fat13g

protein10g

Dinner Side Dish American

Ingredients

1 tsp unsalted butter

900 g russet potatoes, peeled

1 large turnip, peeled

1.5 tsp fresh thyme leaves, divided

salt and black pepper, to taste

2 cups shredded Monterey Jack cheese

1 cup half-and-half

Directions

Preheat the oven to 190°C. Lightly butter a 22 cm gratin dish.

Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.

Layer half of each potato and turnip in the bottom of the prepared gratin dish. Sprinkle half of thyme leaves over top and season with salt and black pepper. Top with 1 cup Monterey Jack cheese.

Add remaining half of potatoes and turnip on top of the cheese layer. Sprinkle remaining half of thyme leaves over top and season again with salt and black pepper. Pour half-and-half evenly over the top, then cover with the remaining 1 cup Monterey Jack cheese.

Cover the gratin dish and bake for 40 minutes. Uncover and continue baking until golden and bubbly, around 10 minutes more. Let it sit for 10 minutes before serving.

Enjoy your Cheesy Stacked Potato and Turnip Gratin!