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Turnip Gratin in cast iron

Turnip Gratin

Mixing the root and greens into a nutrition-packed comfort food that tingles your tastebuds with slight hints of lemon and chili and deeply savory and comforting broth and coconut cream. Great in spring, summer, fall, and winter and delightful addition to thanksgiving.
Course Main Course, Side Dish
Cuisine American, French, gluten free, grain free, nut free, southern, soy free, sugar free
Prep Time 20 minutes
Cook Time 25 minutes
Servings 6
Calories 1716kcal


  • Oven
  • 10 1/4 inch Cast Iron Skillet


  • 2 tbsp coconut oil can sub pastured butter
  • 1 bunch turnips root and greens
  • 1 Japanese sweet potato
  • 3 sprigs thyme
  • 1 tsp real salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp red chili powder
  • 1/2 cup white onion diced
  • 3 cloves garlic
  • 1 tsp grated lemon rind
  • 1/2 cup grated cheddar cheese organic and grass-fed
  • 1/2 cup grated mozzarella organic and grass-fed
  • 1 cup coconut cream about the amount of cream in one can - can replace with whipping cream
  • 1 cup broth chicken bone broth or vegetable broth for vegetarian


  • Preheat oven to 425
  • Melt coconut oil in the bottom of cast iron skillet and make sure it evenly coats the bottom of the pan
  • Wash turnips and separate greens from roots, discarding stemmy parts and root ends
  • Mandolin the potato and turnips on setting 2, or 1/8 inch thick
  • Destem thyme and mix with salt, black pepper, and chili powder to make the spice mix
  • Mince garlic and grate lemon rind
  • Begin layering on top of the coconut oil in this order, using half of the total ingredients each time except where noted otherwise: sweet potato rounds, turnip rounds, spice mix, garlic, onion, lemon rind, cheeses, 3/4 greens, 3/4 coconut cream, 3/4 broth, sweet potato, turnip, greens, onion, garlic, coconut cream, lemon rind, cheese, spice mix, broth, coconut oil
  • Bake for 20 minutes. It should be bubbling at the end
  • Broil at 425 for 5-7 minutes or until browned.
  • Serve and enjoy!


This is a liquidy gratin so don't be surprised to see leftover broth and cream in the pan.
If you can't find turnips with greens, you can substitute 1 cup of chopped swiss chard, spinach, or dinosaur kale


Calories: 1716kcal | Carbohydrates: 85g | Protein: 43g | Fat: 143g | Saturated Fat: 117g | Cholesterol: 104mg | Sodium: 4117mg | Potassium: 2213mg | Fiber: 16g | Sugar: 19g | Vitamin A: 33298IU | Vitamin C: 70mg | Calcium: 882mg | Iron: 9mg