The Gratin recipes are coming up in November's cooking magazine, and I found one that I thougt sounded perfect.

I was trying to decide whether turnips or rutabaga's would be a good substitute.
And then I researched the nutrative value of each root, and found that the rutabaga had much more nutrients, but the turnip had less calories/carbs...

Have any of you tried either root for a gratin recipe?
Which would be more savory?

Suggestions?

I split the difference and used both (plus celeriac) in a lovely scalloped/gratinated dish.

Delicious. The most savory of them is the celeriac, by the way. The rutabagas the most sweet (naturally).

Celeriac... I don't think I've ever seen that in a store. Does it have another name?

Dictionary says "celery root, knob."
how do you think fennel would taste in an au gratin?

Sposed to be another open window weekend here...
I want to make some comfort food.

Fennel would be nice, gives a pleasant mild anise flavour, but it would cook faster, not being a starchy or fibrous root but a thickened stem (not a below ground kind of bulb).

I've never really thought of scalloping it with the others, unless you mean to scallop it on its own?

I have made scalloped kohlrabi, when I was getting boatloads of it in my CSA. It was really good. Tasted like mild cabbage.