Gratin is such a classy comfort food, it’s French for crying out loud! The creamy and rich dish is so perfect for winter… and right now, it is COLD out. So some sort of comfort food was in order, but I had to clean it up a bit – ingredient-wise.
I’ve been on a slight turnip kick lately … turns out they’re way more versatile than I ever thought. While I love potato gratin, I wanted to try it with turnips since they are much lower in carbs. I do eat cheese (in moderation), and used a little parmesan cheese in this which really kicks it up a notch, for vegans – nutritional yeast should work well here. I also used coconut milk as my non-dairy milk of choice, simply because it’s creamier than your average almond milk… but either would be great. And then… KALE! I had to add some kale, guys – between the boost of vitamins and that color… it fits in perfectly here. The outcome was a rich, decadent gratin I can be proud to in fact call a gratin.
I served this for a chilly weekend brunch, and it was very fitting for the occasion. It’s pretty simple to make, and can even be made ahead (just shave some time off of the last bake and store in the fridge, finish it off for 15 minutes in the oven the next day!). I also dressed the table with this gorgeous bouquet from The Bouqs, which really took it to the next level. This was a brunch scene for the books! I recommend pairing with eggs, a chickpea mash, salad or alongside a soup even! I used my cast iron pan for this, but a casserole dish would work well too.
“Campfire” Bouquet from The Bouqs
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Hope you enjoy!
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**Alison
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