Turnip and Potato Creamy Bake

We’ve ‘turnip’d’ 😉 our potato bake with none other than seasonal Turnips! What could go down better in the cold weather than a delicious creamy potato and turnip bake? Need we say more, except to try this recipe now.


Cooking Methods

  • Baking



Prep Time

10 minutes

Cooking Time

40 minutes


  • 15ml (1 Tbsp) butter, melted
  • 30ml (2 Tbsp) olive oil
  • 1 large onion, halved and sliced
  • 1 garlic clove, minced
  • 15ml (1 Tbsp) fresh thyme, finely chopped
  • 15ml (1 Tbsp) fresh (or dried) origanum, finely chopped
  • 500ml (2 cups) cream
  • 12 Food Lover’s Potjie Potatoes, washed, peeled and parboiled
  • 4 turnips, peeled and parboiled
  • Salt and pepper, to taste
  • 125ml (1/2 cup) Food Lover’s Medium Fat Yellow Cheddar
  • 125ml (1/2 cup) parmesan cheese or crumbled feta


  1. Preheat the oven to 180℃ and prepare a 24 cm x 18 cm dish with melted butter.
  2. Heat the olive oil in a medium size pan over medium heat and add the onions. Cook until slightly translucent, then add the garlic and herbs. Cook for a further 5 minutes, then stir in the cream. Turn the heat down to allow the cream to simmer for 5-10 minutes or until it has thickened slightly.
  3. Slice the potatoes and turnips into 1 cm slices and start layering the dish. Start with the potatoes, followed by the cream and onion sauce, and then the turnips. Repeat twice more and top with the cheese.
  4. Bake for 30-40 minutes or until the potatoes and turnips are soft and the top has turned golden brown.
  5. Serve hot and enjoy.