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

Adam Hickman
Recipe by Cooking Light November 2015


Read the full recipe after the video.

Recipe Summary test

25 mins
1 hr 40 mins
Serves 8 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.