The Ultimate Maple Apple-Turnip Gratin (Sweet & Savory Side!)

Imagine delicate, paper-thin layers of earthy turnip and sweet, crisp apple, baked into a tender gratin with a rich maple-butter sauce and a crunchy, golden-brown breadcrumb topping. That, my friends, is the surprising and sophisticated magic of this Maple Apple-Turnip Gratin. This is, without a doubt, the most unique and delicious side dish you will bring to the Thanksgiving table this year.

Get ready to transform a humble root vegetable into the star of your holiday spread with a dish that is comforting, elegant, and utterly delicious.

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Why This Gratin is an Unforgettable Side Dish!

You are going to be amazed by the elegant flavor of this surprisingly simple dish. It’s a guaranteed show-stopper. Here’s why you have to try it:

• A Surprising and Delicious Flavor Combo: The earthy, peppery notes of the turnip are perfectly balanced by the sweet, tart apple and rich maple syrup. It’s an incredible sweet-and-savory pairing.
• Elegant, Restaurant-Quality Presentation: The beautifully layered slices create a stunning visual effect that looks incredibly sophisticated, making it perfect for a holiday centerpiece.
• Incredibly Easy to Assemble: Despite its fancy appearance, this recipe is as simple as slice, layer, and bake. A mandoline makes the prep work a breeze.
• The Perfect Thanksgiving Side: This gratin is a fantastic and unique alternative to mashed potatoes or sweet potato casserole, and it pairs beautifully with roasted turkey or ham.
• Minimal, Wholesome Ingredients: You only need a handful of simple, wholesome ingredients to create this deeply flavorful and comforting dish.

Recipe Snapshot

Your Shopping List for This Elegant Gratin

This recipe uses simple, classic fall ingredients to create its sophisticated flavor. Here’s what you’ll need:

→ For the Gratin

• 4 cups turnips → Peeled and sliced paper-thin. A mandoline is your best friend here!
• 2 cups cooking apples → Cored, unpeeled, and sliced thin. A firm, sweet-tart apple like Honeycrisp, Gala, or Braeburn is perfect.
• 1 teaspoon salt → To season the layers and draw out moisture.
• ¼ cup dark maple syrup → Use a dark, robust maple syrup for the richest flavor.
• ¼ cup butter → Plus 1 tablespoon for greasing the dish. Cold and cut into small cubes.
• ¼ cup breadcrumbs → For that essential crunchy, golden-brown topping. Panko works well for an extra-crispy finish.

Let’s Get Baking! Your Step-by-Step Guide

Ready to create a truly special side dish? This layering process is simple and almost meditative. Let’s begin!

Part 1: Assemble the Gratin

1. Prep the Oven and Dish: Position a rack in the middle of your oven and preheat to 350°F (180°C). Generously grease a 1.5-liter (about 6-cup) ovenproof gratin or casserole dish with 1 tablespoon of butter.
2. Create the First Layer: Arrange half of your thinly sliced turnips (about 2 cups) in an even, slightly overlapping layer in the bottom of the prepared dish. Top with half of the sliced apples (about 1 cup).
3. Season the First Layer: Sprinkle this layer with half of the salt (½ teaspoon). Drizzle with half of the maple syrup (2 tablespoons) and dot with half of the cubed butter (2 tablespoons).
4. Create the Second Layer: Repeat the process by layering the rest of the turnips and apples on top. Season again with the remaining salt, and drizzle with the rest of the maple syrup and butter.

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Part 2: Bake to Golden Perfection

5. Bake Covered: Cover the dish tightly with aluminum foil. Bake for 30 minutes. This initial covered baking time is crucial for steaming the vegetables and making them tender.
6. Bake Uncovered for the Finish: Carefully remove the foil. Sprinkle the breadcrumbs evenly over the top of the gratin. Return the dish to the oven, uncovered, and continue baking for about 10 more minutes.
7. Serve: The gratin is done when the topping is a beautiful golden brown and a knife can be inserted into the apples and turnips with no resistance. Let it rest for a few minutes before serving hot.

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Maple Apple-Turnip Gratin

A stunning and unique Thanksgiving side dish! This gratin features tender, thinly sliced layers of sweet apple and earthy turnip, baked in a rich maple-butter sauce and topped with crunchy, golden breadcrumbs. A perfect sweet and savory show-stopper.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American, French-Inspired

Calories: 207

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon butter to grease the dish
• 4 cups turnips peeled and sliced thin
• 2 cups unpeeled cooking apples cored and sliced thin
• 1 teaspoon salt divided
• 1/4 cup maple syrup Dark recommended
• 1/4 cup butter cut into small cubes
• 1/4 cup breadcrumbs

Equipment

• 1.5-L (6-cup) ovenproof dish
• Mandoline slicer
• Aluminum foil

Method

 

Part 1: Assemble the Gratin

1. Preheat oven to 350°F (180°C). Grease a 1.5-L (6-cup) ovenproof dish with butter.
2. Distribute half the turnips (2 cups) in one layer, then half the apples (1 cup). Season with half the salt, drizzle with half the maple syrup, and dot with half the butter.
3. Lay out the rest of the turnips and apples evenly, season with the remaining salt, and add the rest of the maple syrup and butter.

Part 2: Bake to Perfection

1. Cover with aluminum foil and bake for 30 minutes.
2. Remove the foil, sprinkle with breadcrumbs, and continue baking uncovered for about 10 minutes, or until the apples are tender and the topping is golden brown.
3. Let rest for a few minutes before serving.

Notes

Thin Slices are Key: Using a mandoline slicer is highly recommended to get uniformly thin slices of both the turnip and apple, which ensures even cooking and a tender texture.

Two-Stage Bake: The initial covered baking time steams the vegetables until they are tender. The final uncovered time is for browning the breadcrumb topping. Don’t skip these steps!

Make-Ahead: You can assemble the gratin a day in advance (without the breadcrumbs), cover, and refrigerate. You may need to add 10-15 minutes to the covered baking time.

WiseRecipes’ Top Tips for a Perfect Gratin

These simple secrets will help you achieve restaurant-quality results every time.

1. A Mandoline is Your Best Friend. For a truly spectacular gratin, the key is uniformly paper-thin slices. This ensures everything cooks evenly and melts together into a tender, cohesive dish. A mandoline slicer is the best tool for this job.
2. Choose the Right Apple. Use a firm baking apple that will hold its shape and not turn to mush. A sweet-tart variety like Honeycrisp, Braeburn, or Gala provides the perfect flavor contrast to the earthy turnips.
3. Don’t Skip the Two-Stage Bake. The 30 minutes of covered baking is essential. It traps steam inside the dish, gently cooking the dense turnips and apples until they are perfectly tender. The final 10 minutes uncovered is all about creating that irresistible golden, crunchy crust.
4. Use Dark, Robust Maple Syrup. For the deepest, most complex flavor that can stand up to the turnips, opt for a dark or very dark grade of real maple syrup. Its flavor is much more pronounced than lighter golden syrups.
5. Season Every Layer. Lightly salting each layer of vegetables as you build the gratin ensures that the entire dish is seasoned perfectly from the inside out, rather than just on the top.

Keep It Fresh! Storing Your Gratin

This dish is wonderful for making ahead, and leftovers are a treat.

• Refrigerator: Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
• Make-Ahead: You can fully assemble the gratin (without the breadcrumbs) a day in advance. Cover it tightly and store it in the refrigerator. You may need to add 10-15 minutes to the initial covered baking time when cooking it from cold. Add the breadcrumbs at the end as directed.
• Reheating: The best way to reheat the gratin is in a 350°F oven until warmed through. This will help re-crisp the topping.

FAQs: Your Apple-Turnip Gratin Questions, Answered!

I’ve never cooked with turnips before. What do they taste like?

Turnips have a unique flavor that’s a cross between a cabbage and a radish. They have an earthy, slightly sweet, and subtly peppery taste. When cooked, their peppery bite mellows significantly, and they become tender and almost buttery, making them a perfect partner for the sweet apple and maple syrup in this dish.

Can I make this dish vegan?

Yes, absolutely! It’s a very easy substitution. Simply use your favorite brand of vegan butter in place of the dairy butter, both for greasing the dish and for dotting between the layers.

Do I really need to peel the turnips?

For the best texture, I highly recommend peeling the turnips. Unlike the apples, turnip skin can be a bit tough and fibrous, even after baking. Peeling ensures every bite is tender and melts in your mouth.

My gratin seems watery at the bottom. What happened?

This can sometimes happen if your apples or turnips release a lot of liquid. If you find this is the case after the initial 30-minute covered bake, you can carefully tip the dish to drain a little of the excess liquid before adding the breadcrumbs for the final uncovered bake. This will help the sauce thicken up nicely.

Final Thoughts: Your New Holiday Tradition

There is a special kind of magic in taking humble, overlooked ingredients and transforming them into a dish of pure elegance and comfort. This Maple Apple-Turnip Gratin is a beautiful celebration of fall flavors and a testament to the power of a simple cooking technique. I hope it brings a touch of surprise and a lot of deliciousness to your holiday table. Enjoy!