Turnip-Parsnip Gratin

Made this dish to use up leftover parsnips and gruyere in the fridge. It was good, but not what I would serve on a special occasion.

This is my go to recipe when the first turnips are ready in the spring. I use all turnips because I have them in the garden. I have also used white cheddar and it is also great. This is a keeper recipe.

On first try, turned out really well! Husband loved it. Although I could only find a gruyere/swiss shredded cheese, so it could have had a bit stronger flavors there. Only comment is that I'd add some garlic, if only because my family can't get enough of it.

This was so easy to make and so tasty. I have made it twice, for Thanksgiving and Christmas. I would highly recommend this as an anytime dish or special occasion! It goes well with everything and not much time in prep or cooking.

This was such a huge hit in my house that I made it two weeks in a row...I don't think the kid knew it had vegetables in it! This was easy to make, really inexpensive and tasted great. Go with the aged cheddar.

Made this as directed except to use veggie broth instead of chicken broth in an 11x7 dish and everyone thought it was great and a good alternative to potatoes. I would put this in my rotation, but I don't know that I would serve it on a special occasion.

I made this in an 11X7 dish and it turned out great. I usually core parsnips, but didn't for this dish since they were sliced thin and boiled first and they were great. Pretty much everyone liked it when I made it for Thanksgiving....will make again for Christmas.

Excellent gratin, easy to make and works with just parsnips if you do not like turnips. This will be in our holiday meals from now on.

I also baked this in a large casserole dish and it turned out amazing! I will definitely make this again!

I made this recipe exactly as written, and it turned out a bit strange. The sauce in this gratin is absolutely delicious: thick, creamy & wonderfully flavorful with the Gruyere cheese. However, I found the sweetness of the vegetables, especially the parsnips, a bit odd in this dish. I will make this sauce again & bake it over just plain potatoes, perhaps with a bit of bacon or sausage stirred in. And I agree with the other reviewers, it could use twice the panko on top!

This was really yummy! I baked it in a large casserole dish, and added a potato in with the turnip and parsnip, and used extra breadcrumbs. I will definitely make it again.

For me, this recipe is the ultimate comfort food. Sauce was creamy and just the right consistency, and I loved the flavors of parsnip and turnip! I will definitely make again, next time with more panko topping. A really nice change from potatoes!