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Potato Turnip Mushroom Gratin © Jeanette's Healthy Living

Potato Turnip Mushroom Gratin

I used a food processor to slice the turnips and potatoes which makes prep time much shorter. You can also use thin sliced carrots in place of some of the turnips or potatoes.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 6 -8


  • 4 cups thinly sliced peeled potatoes
  • 4 cups thinly sliced peeled turnips
  • 1 cup asiago cheese
  • 1/2 cup low-fat organic milk
  • 1 8- ounce pack Pacific Organic Vegetable Stock
  • .5 ounce ~ 1/4 cup dried mushrooms blend
  • 1 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 1/2 cup non-fat Greek yogurt
  • 1 egg beaten
  • 1 cup raw gruyere cheese shredded


  1. Preheat oven to 400 degrees.
  2. Toss sliced turnips, potatoes and Asiago cheese together in a bowl. Heat milk, vegetable stock, dried mushrooms, thyme, salt and pepper in a saucepan. Bring to a simmer, then remove from heat and let steep for 20 minutes. Whisk together Greek yogurt and egg. Whisk into liquid mixture.
  3. Lightly grease baking pan. Spoon turnips and potatoes into pan. Pour liquid mixture on top. Sprinkle with Gruyere cheese. Cover with lightly oiled aluminum foil.
  4. Bake covered for 35-40 minutes. Uncover pan and continue baking for another 20 minutes or until top is nicely browned.