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Turnip Gratin

There is always a bit of confusion when it comes to the difference between a turnip and a swede and to make it even more complicated us Scots call it a neep! My understanding is that in Scotland and the north of England we traditionally grow the larger slightly purplish yellow turnips (or neeps) and the smaller white ones are swedes. 

Turnips are such a popular root vegetable at this time of year and being a fan I thought it was time to give them their moment.  I have recently started getting weekly deliveries of all my fruit and vegetables from Bellfield Organic Nursery in Abernethy (

This is a brilliant organic delivery service with the freshest of seasonal fruit, vegetables and more.  With turnip in this week’s box I decided to create and share a delicious side that is easy to prepare and cook and not only a nice alternative to potatoes but much lower in carbs too.

Happy cooking and if you have any delicious turnip recipes please do share them here. 

Gill X

Preparation Time:
15 minutes
Cooking Time:
1 hour 20 mins
Serves: 6


  • 700g turnips, sliced with a mandolin
  • 400ml double cream
  • 250ml milk
  • 3 garlic cloves, crushed
  • 100g gruyere cheese
  • 1 tbsp (Gluten Free if you wish) plain flour
  • Thyme, good handful
  • Salt and pepper to taste
  • Knob of butter for greasing


    1. Preheat the oven to 150C/Gas 2 and peel then slice the turnip with a mandolin if you have one, otherwise just slice finely around 3mm thick. 
    1. Pour the cream and milk into a pan with the garlic, salt and pepper, then gently heat bringing to boil, then remove from the heat.
    1. Grease a gratin dish and arrange a third of the turnips over the base of the dish, overlapping slightly. Pour over a third of the cream mixture then continue for two more layers with the remaining turnip and cream mixture. 
    1. Cover and bake for 1 hour then uncover and sprinkle the top with gruyere cheese. Bake for a further 20 minutes until the turnip is tender and the cheese is golden. Cool slightly before serving.


    A few years ago now, I ran Perth Farmers' Market (still a HUGE fan!) and used to organise seasonal recipes for our annual recipe collection.  Doing anything veggie in the winter months was always a real struggle in here Perthshire, and we would constantly be looking for new things to do with neeps, carrots and onions. 

    I was mightly impressed therefore at Gill's novel take on a gratin and have to admit, would never have thought of making this French classic with turnips.  

    It has now been dubbed 'Posh Neeps'in our house and proved to be a huge hit with RG who has grown tired of my healthy Januay stir-fries.  My sister is Gluten Free and I substituted the plain flour for plain GF flour with no problems at all.

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki X