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    You are in: Home / Australian / Potato & Turnip Bake Recipe
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    Potato & Turnip Bake

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on October 13, 2003

      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 overall taste 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 minutes before removing the cover while the the 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!

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    • on February 08, 2011

      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.

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    • on February 01, 2009

      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!

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    • on October 07, 2008

      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!

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    • on October 30, 2005

      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!

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    • on October 10, 2003

      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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    Nutritional Facts for Potato & Turnip Bake

    Serving Size: 1 (414 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 486.0
     
    Calories from Fat 161
    33%
    Total Fat 17.9 g
    27%
    Saturated Fat 2.4 g
    12%
    Cholesterol 9.7 mg
    3%
    Sodium 4397.1 mg
    183%
    Total Carbohydrate 65.1 g
    21%
    Dietary Fiber 18.1 g
    72%
    Sugars 12.5 g
    50%
    Protein 24.7 g
    49%
    Detailed Nutrition Values About Nutrition Info

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