Potato & Turnip Bake

Potato & Turnip Bake

  • Prep Time: 15 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4

    • About This Recipe

    “Although this uses yogurt in place of cream, it still results in a nice creamy bake.”

    Ingredients

  • 2largepotatoes, peeled and thinly sliced
  • 2onions, thinly sliced
  • 1largeturnip, thinly sliced
  • 1cupchicken stock
  • 1cupnatural yoghurt
  • 2tablespoonsDijon mustard
  • fresh ground pepper

    • Directions

  • Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
  • Whisk together the remaining ingredients and pour carefully over the vegetables.
  • Bake, covered, in a moderate oven (180c) for 30 minutes.
  • Remove cover and bake for a further 20 minutes or until the vegetables are tender.

    • Reviews

  • “I love the combination of potatoes, onions and turnip (rutebega is what my family called turnip). The yoghurt and mustard gave this dish such a wonderful flavor that I don’t think I will ever go back to the cream and cheese version. The slightly sour flavor of the yoghurt sweetened the onions and rutebega while enhancing the overalltaste of the dish. The Dijon mustard added a subtle heat and flavor accent. I baked the dish as directed at 350° F but had to recover the dish and bake it another 20 minutes. The next time I would bake it covered for 50 minutesbefore removing the cover while thethe veggies finish cooking and the top browns. You should also plan on letting the dish sit for at least 10 minutes to allow the juices to re-absorb. The leftovers are even better!”

  • “Sorry to say we didn’t care for the flavor of this much at all. I’m not sure if it was the yogurt we used (plain), or the turnips, but they were not a hit. I had added an extra potato and used only 2 small turnips, so I thought the turnips would not be noticeable. Also, they did take much longer to cook than stated (baked at 400 for about an hour and 15), with the veggies cut very thin.”

  • “This was very tasty. I like turnips anyways but was tired of just mashing them.This wasn’t “creamy” at all, but was nice and moist. I used a huge turnip, so that have had something to do with it. The Dijon and yogurt gave a nice tang to it.I did have to cook it about 20 minutes longer than called for.I will definitely make this again, especially since the hubby had three helpings!A winner!”

  • “Mine didn’t turn out exceptionally creamy, but it was not at all dry and the flavor was wonderful.I loved that this is really low in fat, too!I used natural fat free Greek yogurt.My turnips were a little smallish, so I used two of them.I always appreciate finding new ways to prepare the “lowly forgotten turnip.”Thanx!”

  • “Very different from the usual potatoes, but in a good way. The dijon and yogurt make this tangy and creamy. I used only one onion, and salted each layer. I also had to cook an extra 10 minutes, but that could be that I didn’t slice thinly enough. I enjoyed the interesting flavors in this dish-thanks you!”

  • “Sorry did not like this at all. Similar to a scalloped dish so maybe might try again with a traditional bechamel sauce.”

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