• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

If you are looking for something new and delicious, then this is the recipe for you! You may find this combination of turnips with spinach a little different but this duo of flavours and textures will pleasantly surprise you! Using turnip also creates a slightly lighter gratin than you may have tried previously.


Turnip and Spinach Gratin

20 minPrep Time

55 minCook Time

1 hr, 15 Total Time

Save RecipeSave Recipe
Recipe Image


  • 2 tsp (10 mL) Unsalted Butter (divided into 2)
  • 2 tsp (10 mL) Extra Virgin Olive Oil (divided into 2)
  • 3 Yellow Onions – trimmed, peeled and finely sliced
  • 3 cloves Garlic – trimmed, peeled, and finely grated
  • 5 Turnips – trimmed, peeled, and sliced into wedges
  • 1 bunch Spinach – rinsed, stemmed, and sliced (baby or regular spinach can be used)
  • 3 pieces Fresh Thyme – rinsed and leaves stripped
  • 2 cups (500 mL) 35% Cream
  • 2 oz (60 g) Parmesan Cheese
  • To taste, Flaked Sea Salt and fresh Ground Black Pepper
  • 1 Baguette – sliced for garnish, drizzled with olive oil, seasoned with salt and pepper


  1. Position rack in center of oven, preheat to 350°F (176°C), gas mark 4.
  2. Heat a large, heavy-bottom sauté pan over medium-high heat, add 1 tsp each butter and olive oil.
  3. When bubbling and fragrant, add onions and garlic, season with salt and pepper, sauté until golden brown.
  4. Transfer to a large cast iron or ceramic roasting pan, spread evenly across the bottom.
  5. Return the pan to the heat, add remaining butter and olive oil. When bubbling and fragrant, add turnips.
  6. Season with salt and pepper, sauté until slightly tender and golden brown, transfer to roasting pan and arrange turnips evenly on top of onions and garlic.
  7. Return the pan to the heat, add butter and olive oil. When bubbling and fragrant, add spinach, season with salt and pepper, sauté until wilted. The spinach will render water, sauté until almost completely dry, arrange spinach on top of turnips.
  8. Add thyme and cream to the roasting pan, top with Parmesan cheese, season with salt and pepper.
  9. Bake for 50-60 minutes or until golden brown and bubbling, check doneness of turnips using a knife. When a knife can pass through the turnip without resistance, the dish is done.
  10. Arrange the sliced baguette on a baking sheet and place in the oven just before casserole is finished to serve warm alongside gratin.

Watch this recipe video!

Recipe developed by Chef Jonathan Collins and featured on The Kitchen Life Live with Produce Made Simple.

A passionate chef and father who loves to share his experiences in cuisine and life, Chef Jonathan Collins has cooked for presidents, prime ministers, billionaires, celebrities and even royalty! A graduate of Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology