If you still haven’t finished up your menu for Thanksgiving or you’re supposed to bring a side and you haven’t decided what to bring yet, this one is perfect! Sweet potatoes are classic Thanksgiving fare but this recipe adds earthy turnips to the mix which is unexpected but oh so good! The addition of Gruyère cheese and white wine elevate it to special occasion status but it’s easy enough to make anytime!
Take care to slice the sweet potatoes and turnips no more than 1/4 inch thick. I tried my mandoline but found the slices were way to thin so I used a sharp knife instead. Be sure to salt and pepper and add flour to each layer. Gently pour over the chicken broth and wine, cover with foil and bake. Add the cheese after the potatoes are tender and brown in the oven, it’s that simple! If you’re feeding more than six you may want to double this recipe and bake it in a 13 x 9 pan. You will definitely want to taste the potatoes to make sure they are tender before adding the cheese. I needed a full hour in the oven to get mine tender.
If you make this, let me know what you thought! Tom taste-tested this for me about a half hour ago…he’s now sleeping! He taste-tested A LOT of it so I think that means he liked it! 🙂
- 1 1/2 pounds turnips (about 3 medium), peeled and cut into 1/4-inch-thick rounds
- Salt and ground pepper
- 1/4 cup all-purpose flour
- 1 pound sweet potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
- 2 tablespoons unsalted butter, cut into pieces
- 3/4 cup low-sodium chicken or vegetable broth
- 1/4 cup dry white wine, such as Sauvignon Blanc
- 1 cup grated Gruyere cheese (4 ounces)
- Preheat oven to 350 degrees.
- In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly.
- Season with salt and pepper and sprinkle with one-third of the flour.
- Repeat to make three more layers, sprinkling with salt, pepper, and flour between layers.
- Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact.
- Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes to an hour, taste to be sure the potatoes and turnips are tender before adding the cheese.
- Increase oven temperature to 425 degrees.
- Remove foil and sprinkle cheese over dish.
- Bake until cheese is golden and bubbling, 12 to 15 minutes.
- Let gratin sit 10 minutes before serving.
I have to admit, I’m not very good at making omelettes! Folding one side over the other, making sure they are actually done in the center, keeping the filling INSIDE the omelette, it’s all just too much for me! This omelette is just as good as any I’ve ever eaten and SO much easier!! The best thing about this omelette (besides the ingredients) is that it’s BAKED in the oven! No folding required! It’s filled with potatoes, onion and bacony-cheesey goodness! This serves two very hearty servings so bring your appetite for this one!
The first thing you’ll do is preheat your oven to 350 degrees F. Get out your bacon and cut in 1-inch slices crosswise. (I use my kitchen shears for this) Get the bacon going in an 8-inch oven proof saute pan until nice and brown. Dice up your onions and chop the potatoes while the bacon cooks. Also go ahead and dice up the cheese and grate a little for the top for later.
Drain the bacon on paper towels and then discard the bacon fat. No need to wash the pan though, just add the butter to the pan and also go ahead and spray the pan with nonstick spray, even if it is non-stick. I find it’s much easier to get the omelette out and looking pretty if you spray it first. After the butter melts add the potato and onion. Cook over medium-low heat for about 10 minutes, stirring occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 1 minute.
- 1/4 pound thick-cut bacon
- 1 Tbsp unsalted butter (if you use salted butter add less salt to this recipe!)
- 1 cup medium diced potato (I used red potatoes, you don't need to peel them)
- 1/2 cup chopped onion
- 1 Tbsp minced jalopeno pepper (half a pepper unless you like it extra hot)
- 6 large eggs
- 2 Tbsp half and half or milk
- 1 tsp kosher salt (if you use table salt then use only 3/4 of a tsp)
- 1/2 tsp freshly ground black pepper
- 1/4 cup chopped scallions, both white and green parts
- 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish
- Preheat the oven to 350 degrees F.
- Cut the bacon crosswise in 1-inch slices.
- Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned.
- Drain the bacon on paper towels and discard the fat from the pan.
- Add the butter to the pan, and then add the potato and onion.
- Cook over medium-low heat for about 10 minutes, stirring occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 1 minute.
- Beat the eggs, milk, salt, and pepper together with a fork in a medium bowl.
- Stir in the scallions and diced cheddar.
- Add the bacon to the pan and pour over the egg mixture once the potato is cooked.
- Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.
- Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot.
- If you like very little salt in your food then cut back on the salt added. Remember that the bacon and cheese bring some salty flavor to the food already.