There are some dishes that prove plain ingredients can still make something mighty special, and this oven baked 3-ingredient turnip and potato casserole is one of them. It’s the kind of humble country cooking that stretches a garden harvest and turns it into comfort on the table, with tender layers of turnip and potato baking down soft in the middle while the top and edges turn beautifully golden. Recipes like this have long had a place in Midwestern kitchens, especially in summer when turnips and potatoes were close at hand and supper needed to be simple, filling, and dependable.
This casserole is especially good alongside baked ham, roast chicken, pork chops, or a pan of beans, and it also fits right in at a potluck table. If you want to round it out for a lighter meal, serve it with sliced tomatoes, green beans, or a crisp cucumber salad. A little black pepper at the table and a pat of butter melting over a hot serving never hurt a thing either.
Oven Baked 3-Ingredient Turnip and Potato Casserole
Servings: 6
Ingredients
3 medium turnips, peeled and thinly sliced
4 medium potatoes, peeled and thinly sliced
4 tablespoons butter, melted
Directions
1. Preheat the oven to 375°F and lightly grease a medium glass baking dish with a little of the melted butter.
2. Layer half of the sliced potatoes in the baking dish, then add half of the turnips. Drizzle with some of the melted butter. Repeat with the remaining potatoes and turnips, then pour the rest of the butter evenly over the top.
3. Cover the dish with foil and bake for 40 minutes, until the vegetables begin to turn tender.
4. Remove the foil and continue baking 25 to 35 minutes more, until the top is golden and the edges are crisp and browned. Let the casserole rest for 10 minutes before serving.
Variations & Tips
Add a little seasoning: Even with only three main ingredients, a sprinkle of salt and black pepper before baking brings out the sweetness of the turnips and the earthiness of the potatoes. If your butter is salted, you may not need much.
Slice evenly: Try to keep the turnip and potato slices close to the same thickness so they cook at the same rate. A mandoline makes quick work of it, but a sharp knife and a steady hand do the job just fine.
For extra browning: If you love those crispy old-fashioned edges, bake the casserole uncovered for the last several minutes a little longer, watching closely so the top gets deeply golden without burning.
Make it richer: While the beauty of this dish is its simplicity, you can tuck in a little grated cheddar between the layers or add a splash of cream if you want a more indulgent Sunday supper version.