Blue Cheese & Turnip Gratin with Herb-Infused Cream

Recipe Collection: Dinner

Blue Cheese & Turnip Gratin with Herb-Infused Cream is a vegetarian French dish that beautifully marries the earthy flavors of turnips and butternut squash with the tangy richness of blue cheese. Perfect for those following a vegetarian diet, this gratin is a comforting side that pairs wonderfully with roasted meats or can stand alone as a hearty vegetarian main.

With its aromatic herb-infused cream and a golden Gruyere topping, this dish is versatile enough for any occasion. Easily find this recipe and more on the easyChef Pro App, where personalized recommendations and smart shopping lists make meal prep a breeze. Select this recipe today and transform your cooking routine!

Overview

This Blue Cheese & Turnip Gratin is a luxurious twist on a classic dish, combining the earthy flavors of turnips and butternut squash with the creamy tang of blue cheese. Enhanced with aromatic herbs and a touch of Gruyere, this gratin is a comforting and elegant side dish perfect for any occasion.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

French

Serving Size: 4

Cooking Time: 70 minutes

Ingredients

• 2 Whole garlic cloves, mashed
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 0.75 Cups half-and-half cream
• 2 Teaspoons dried thyme
• 1 Whole bay leaf
• 1 Large leek, sliced
• 2 Large turnips, peeled
• 1 Cup butternut squash, cubed
• 4 Large mushrooms, sliced
• 2 Large carrots, sliced
• 1 Teaspoon fresh rosemary, minced
• 0.5 Cups blue cheese, crumbled
• 0.25 Cups Gruyere cheese, shredded

Steps

1. Preheat your oven to 375°F (190°C). Butter a 2-quart casserole dish, rub it with one of the mashed garlic cloves, and sprinkle with a pinch of salt. Set aside.
2. In a small saucepan, heat the half-and-half over medium heat. Add the thyme, bay leaf, and both garlic cloves. Remove from heat just before it reaches a boil to allow the flavors to infuse.
3. In a large saucepan, combine the leek, turnip, squash, mushrooms, and carrots. Add about 1 inch of water, bring to a boil, cover, and steam over medium heat for about 5 minutes. Drain the vegetables thoroughly.
4. Layer the steamed vegetables in the prepared casserole dish, sprinkling rosemary between the layers. Season with salt and pepper to taste. Evenly distribute the crumbled blue cheese and shredded Gruyere over the top.
5. Strain the infused half-and-half to remove the herbs and garlic, then pour it over the layered vegetables in the casserole dish.
6. Bake the gratin, uncovered, in the preheated oven for about 40 minutes, or until the vegetables are tender and the sauce has thickened. For a golden-brown top, uncover the dish for the last 20 minutes of baking.
7. Allow the gratin to cool slightly before serving to let the flavors meld together. Enjoy this rich and flavorful dish as a perfect accompaniment to your meal.

Enjoy your homemade Blue Cheese & Turnip Gratin with Herb-Infused Cream!