Potato, Turnip, and Spinach Baeckeoffe Recipe (2024)

My sexy girlfriend and I made this to go along with wiener schnitzel. It was excellent. I loved the combination of favors.

I thought this dish was extraordinarily rich and didn't taste 'light' at all. Great side dish or main course.

Surprisingly good and satisfying.

On the weekends, I don't mind puttering around in the kitchen; be prepared as this dish takes at least 40 min between the prep and items to be cooked for the dish, plus 1 hour cook time. My husband always wants meat, so I added 4 oz cooked chicken breast to the 1/2 recipe I made at the same point when I added the mushroom layer. I doubled the qty of spinach. We loved this dish, and everything was perfectly cooked, I use an oven thermometer to ensure the oven is really at 350. I served with Browned Butter Asparagus (CL recipe) and Villa Maria Sauvignon Blanc.

This was a fabulous dish. The next time I think I am going to make a few changes. I am going to add more spinach, cook the potatoes and turnips a little before baking (they were undercooked via the recipe instructions). I didn't find it watery at all. Also, I didn't "wipe out the pan" but let the onions saute in the mushroom pan. I also combined different variety of mushrooms which I really liked the different flavors. But the key point is that I am definitely making it again. My boyfriend is a vegetarian and he gave it a 5+ stars.

I've made this recipe twice now....NEVER again. The stovetop cook times are really unrealistic and the result is not worth the effort. After the watery result on the first attempt I let the mushrooms cook down completely - which took the better part of an hour. Even after letting the baked dish sit uncovered for 15 minutes while I baked bread it was still quite liquidy. I started prepping vegetables shortly after 4:00, and still we were sitting down to eat at 8:45. The turnips were still tough after baking for an hour, and the one redeeming quality (if any) was that the dish overall tasted decent. I always cook from scratch and expect worthwhile dishes to take time; but 4 1/2 hours for a mediocre dish - and only four servings at that - is absurd. If you dare to attempt this dish, 1)saute the mushrooms the day before, 2)cook the spinach and squeeze it out rather than adding it raw, 3)allow plenty of time for the onions to caramelize. Good luck - you can have this one.

Just made this recipe last night and we LOVED it! I wasn't sure with all the different flavors and herbs whether or not this would turn out, but I was really hoping it would as it's a many step process and time consuming for sure. Definitely only make when you have time in the kitchen (don't rush!) I did make a few tweaks to this one - used 2 potabello mushroom caps (sliced), used whole fresh spinach (not baby), and used an alternative cheese (same consistency as recommended). Finally, I added sliced cooked boneless skinless chicken breasts (2) between the spinach and mushroom layers. My mushrooms did not need the extra 6 minutes to cook out most of the liquid and I broiled the cheese to get fully golden the last 2 minutes of the recipe. Otherwise, I made as directed (a food processor on this one cuts prep time significantly on the potato, turnip & cheese shredding!) While many steps, it's honestly simple to make and simply delicious to eat - will be making again & again; enjoy!

This is one of my duaghter's favorite's! I've made it numerous times, with some variations. I always cook the onions separately, it takes approximately 45 mins to really carmelize them. It is also time consuming, but a wondeful vegetarian recipe!

Surprisingly good. The caramelized onions and the gruyère are what make this dish, so definitely don't leave them out. Yes, it's labor intensive (like making a lasagna), but a nice new winter dish in our house.

After reading the great reviews, I figured this would be something fun and different to try. I expected "5 stars" flavor and, overall, I thought this recipe was just okay and will not make again. I cooked the onions & mushrooms at the same time like every suggested but it still takes a while to prepare (it took me an hour). I wish I could say it worked out better for me but I was disappointed with the average result especially with the amount of time invested.

Wonderful, rich flavor, but large hassle factor. I've made this 3 times now, and my personal best is 90 minutes of prep BEFORE putting this into the oven -- and that's using separate pans for mushrooms and onions. As a side dish, this will feed 6-8 adults. Perfect for entertaining vegetarians. They will appreciate having such a satisfying option to dine on. Too much work for week in, week out eating, but a great special treat.

One thing I did differently from the recipe was to use Havarti cheese since I couldn't find Gruyere. Still, the final result was very tasty. I'll adjust the proportions next time I make it. I could use just a touch less onions and a touch more potatoes and turnips. As others say, I spent 45 minutes preparing and one hour baking. The mushroom sauce smelled and looked great even before the cream cheese. It certainly made fun cooking and good eating.

I've made this twice already. Loved it! The first part of the recipe - mushrooms cooked with white wine and cream cheese has such an intense flavor. I will probably make that as a side with another main dish.

incredible flavor...labor intensive, but worthy of a special occasion...love this for a fall/winter dish. Served with pork tenderloin.

This recipe was delicious, but it is somewhat labor intensive. I sauteed red cabbage with the onions in place of the spinach (which seemed a little out of place in this dish). My non-vegetarian husband loved this dish as did my two teenage daughters. If you have to have meat, grill some sausages on the side.

This was a fantastic-tasting dish. I wish I had read the reviews before I made it, cooking the mushrooms and the onions in separate pans at the same time would have been a great idea. I also used 1 tablespoon of butter instead of cooking spray to caramelize the onions, that worked out very well.

Wonderfully umami! Rich and warm and delicious. For the appropriate flavor, don't cook the onions and the mushrooms at the same time -- the mushrooms need to reduce, and the onions need to caramelize, and those two things can't happen simultaneously. The caramelized onions turn out more true to form if you use a tablespoon of butter instead of cooking spray. I also used a bit more salt than called for, to bring out more depth in the flavor -- I added another 1/4 teaspoon to the cooked mushrooms. I will be making this dish over and over again, though only on weekends when I have a bit more time. Thanks, Cooking Light, for another keeper!

This was very flavorful and rich tasting. It did take almost 2 hours to make, so this is more of a special occasion dish. I also cooked the mushrooms and onions simultaneously to save time.

This was absolutely delicious! Just as good the second time around reheated for lunch. I do recommend doing the mushrooms and the onions in separate pans simultaneously because both take quite a while.

I made this a couple nights ago and my entire family loved it! My girls, ages 14 and 9, really loved it! In fact my 14 y/o asked if I could make it again the next night! I also added a bit of nutmeg. Paired it with pork chops. Will make over and over again1

We thought this was delicious. I would use two pans, though, and caramelize the onions and cook the mushrooms simultaneously to cut down the cooking time. I didn't have cream, but used whole milk with a tablespoon and a half of melted butter.