Clear a place of honor on the Thanksgiving table for this creamy and exceptionally comforting casserole.

Adam Hickman
Recipe by Cooking Light November 2015

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Read the full recipe after the video.

Recipe Summary

hands-on:
25 mins
total:
1 hr 40 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat a skillet over medium-high heat. Add oil to pan. Add leek, thyme, and sage; cook 3 minutes. Add greens; cook 2 minutes. Remove leek mixture from pan; place in a bowl.

  • Combine 1 cup turnips, 1 cup potatoes, 1 cup water, milk, and garlic in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 minutes. Place milk mixture, flour, salt, and pepper in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in lid. Blend until smooth.

  • Coat a broiler-safe 2-quart oval ceramic baking dish with cooking spray. Arrange half of remaining turnips and half of remaining potatoes in dish; top evenly with leek mixture and 1/4 cup cheese. Top with remaining turnips and remaining potatoes. Pour milk mixture evenly over top. Cover tightly with foil. Bake at 350° for 45 minutes. Uncover; bake at 350° for 20 minutes. Remove dish from oven. Heat broiler to high. Sprinkle gratin with remaining 3/4 cup cheese. Broil 3 minutes.

Nutrition Facts

187 calories; fat 7.3g; saturated fat 3.3g; mono fat 2.7g; poly fat 0.9g; protein 8g; carbohydrates 24g; fiber 3g; cholesterol 18mg; iron 2mg; sodium 315mg; calcium 272mg.
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