Excerpted from Bayou by Melissa M. Martin especially for TABLE readers, this recipe is a delightful winter dish to try at home.
Growing up, we ate a lot of potato gratins, but you can use turnips in the same preparation and get all their earthy, spicy flavor. The gratin is inspired by the Acadians, who grew turnips because they are easy to store throughout the winter. During baking, the mixture may bubble over, so place the pan on a sheet pan to catch any spillage and keep your oven clean. I like to serve gratin with a vinegary cabbage salad to cut the richness of the dish.
History of Gratin
Gratin originally comes from the Dauphiné region of France, where it originated as “Gratin Dauphinois.” Like the French language, gratin came to Louisiana during its French occupation in the 1800s, but the Cajun culture that developed then created its own unique spin on it. Though potatoes are the classic French gratin, turnips are an Acadian spin based on seasonal produce. (Plus, it’s often hard to know what to do with turnips). This recipe is reprinted from Bayou, a cookbook that focuses specifically on Cajun cuisine and its history by Melissa Martin. Cajun cooking is meant to be shared, so gather around a table with this gratin in the colder months.
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Turnip Gratin
- Yield: Serves 8 as a side 1x
Description
A Cajun recipe to make through the winter.
Ingredients
- 2 oz unsalted butter, cut into cubes, plus more for the pan
- 1½ lbs turnips, peeled and cut into ½-inch-thick rounds
- 2 tsp kosher salt
- ¼ tsp ground white pepper
- ¼ tsp mustard powder
- ¼ cup all-purpose flour
- 2 cups whole milk
- 4 oz grated Swiss cheese or Gruyère, plus 2 oz for topping
- 1 tbsp fresh thyme leaves, plus 3 to 5 sprigs
- ⅛ tsp cayenne pepper
- Freshly grated nutmeg
Instructions
- Preheat the oven to 350°F. Butter a deep 8-inch (20 cm) round cast-iron pan or deep casserole dish.
- In a large bowl, season the turnips with the salt, white pepper, and mustard powder. Arrange the turnips in layers in the prepared pan, spiraling them out from the bottom and layering until all the turnips are used.
- Warm a heavy-bottomed 4-quart saucepan over medium heat for 2 minutes, then add the butter and flour simultaneously and cook, stirring continuously, for 2 to 3 minutes to make a blond roux. Slowly stream in the milk while whisking constantly and bringing the mixture to a simmer, then remove the pan from the heat and stir in the 4 ounces grated cheese. Add the thyme leaves, cayenne, and a touch of nutmeg to the cheese mixture and stir well. Pour the mixture over the turnips in the pan.
- Place the pan on a rimmed sheet pan and bake for 30 minutes. Sprinkle the remaining 2 ounces cheese evenly on top of the turnips, crown the gratin with the thyme sprigs, and return the pan to the oven. Bake for 20 to 25 minutes more, until the top is golden brown, the turnips are al dente (not mushy), and the liquid has been absorbed. Let the gratin sit at room temperature for 15 minutes before serving.
Excerpted from Bayou by Melissa M. Martin (Artisan Books). Copyright © 2024. Photographs by Denny Culbert.
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