Spiralized Turnip and Potato Au Gratin Casserole with Turkey
Spiralized Turnip and Potato Au Gratin with Turkey
Spiralized Turnip and Potato Au Gratin with TurkeyMore Gratin recipes you might enjoy are Spiralized Winter Veggie Gratin, Brussels Sprouts Gratin and Butternut Squash Gratin.
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
Ingredients
- 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
Instructions
- 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.
Video
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Can you give me any suggestions on side dishes?
I prepped this last night for an easy bake dinner tonight, and it came out wonderfully! It was delicious!!!! My whole family enjoyed it. Thank you!
This is a favorite of ours. I’ve tweaked it a little to include spiraled sweet potato, zucchini, carrot and turnip and chicken – other than the turnip, stuff I usually have in the fridge. Let it sit before serving, Tastes great the next day so we usually wait
Made this before, love it. I don’t have turnips. Do you think I could use small broccoli flowerettes with potato and carrots?
I haven’t tried, but I don’t see why not. Let me know how it comes out if you try!
Very healthy and delicious
Really liked this and will try variations next time. Ate some and froze the rest. Here are the modifications I made.
**used half gouda and half smoked gouda since I didn’t have gruyere on hand.
**Mixed some cheese into the veggie/turkey mix
**used oatmilk for my husband’s benefit but would try with dairy next time
**used home-dried herbs and left them in the milk since they were already dehydrated and crumbled.
I made this as a side dish without the turkey and it was delicious. My husband and I both loved it and will definitely make again.
Can I use leftover cooked turkey instead of ground? It looks like a great use for Thanksgiving leftovers.
Sure, why not!
I made this last night. It was good, but I felt like it was missing something. If I make it again, I think would use a little chicken stock and replace the gruyere with dollops of goat cheese. 🙂
I dont like the point plus plan.I like the old plan more. can I use your recipes by point or calories
I love this recipe. My husband doesn’t like spiralized vegetables so I use my food processor’s electric dicer attachment and dice them (at 91 it is easier for him to chew). I couldn’t find the recommended cheese so I use sharp cheddar. Use one pound of turkey because it comes that way in our far West Texas grocery store. Have enough for two or three meals for us. Freezes well, too. Thank you for this super recipe.
You’re welcome! 🙂
It is a favorite. I made it again as a side dish without the meat and it was wonderful. Used Silk unsweetened Cashew milk and laughing cow wedges-just a couple and it has plenty of flavor and was great. I put calorie count in Fittness Pal for a no meat version and with ingredients used and amounts this time. Only 85 calorie per serving of 6.
Good day,
I made this with rutabaga , red potato and grass fed beefExcellent!!!
Great!