Spiralized Turnip and Potato Au Gratin with Turkey
This recipe’s inspiration came from the classic French dish, Potatoes Au Gratin. Usually it involves layering thinly sliced potatoes (cut with a mandolin) with lots of heavy cream and grated cheese.
Not only is this dish a fraction of the calories of a classic gratin, it’s also so quick and easy to make thanks to my favorite cooking gadget, my spiralizer affil link (a kitchen must!). I found a monster carrot at the farmer’s market. It’s the perfect size for spiralizing since vegetables need to be at least 2 inches in diameter. If you can’t find a fat carrot you can buy a bag of shredded carrots to use here instead.
Not all spiralizers are created equal. The hand held ones work great for zucchini. But, when spiralizing tougher vegetables, investing in a decent spiralizer is worth the extra price because it’s effortless. I own two and both are great, the Paderno Spiral Vegetable Slicer, and the Inspiralizer. Inspiralizer is the better of the two (pictured here) because the suction to the counter is outstanding and all the blades are attached, so it’s more compact and easier to clean up.
More Casserole Recipes you might enjoy:
- Tex Mex Breakfast Casserole
- Chicken and Broccoli Veggie Tot Casserole
- Stuffed Cabbage Casserole
- Zucchini Rollatini
- Portobello Shepherd’s Pie
Spiralized Turnip and Potato Au Gratin Casserole with Turkey
- 1/2 cup half & half cream
- 1/2 cup skim milk
- 1 1/4 tsp kosher salt, divided
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 teaspoons butter
- 1 small onion, chopped
- 1 1/4 lb 93% lean ground turkey
- 4 garlic cloves, diced
- 1 pound 2 turnips, peeled
- 3 oz carrots, 1/2 of large
- 1 8 oz medium potato, peeled
- 3 oz gruyere cheese, shredded
- 1/4 cup scallions, chopped
- Preheat oven to 375 degrees. Spray a 14-inch oval casserole dish with cooking spray.
- Spiralize the carrot, turnips and potato with the thickest noodle setting of your spiralizer, cutting the spirals into 8-inch lengths.
- In a small pan bring the half and half, milk, ½ tsp salt, thyme and rosemary to a simmer over medium-low heat for 5 minutes, set aside.
- In a large nonstick pan, melt the butter and saute the chopped onion and garlic in butter for 5 minutes, add 3/4 tsp salt and pepper.
- Add the ground turkey and cook on medium-high heat until browned, approximately 10 minutes.
- Remove thyme and rosemary leaves from milk and pour milk mixture onto turkey, simmer 3 minutes.
- In a large working bowl combine the spitalized turnips, potatoes and carrots along with meat and the milk mixture, combine well.
- Pour into a casserole dish, top with scallions, and gruyere cheese.
- Cover with foil and bake 1 hour, uncover and broil on low for 5 minutes, or until golden on top.