Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups heavy cream
  • 2 Tbsp unsalted butter
  • 1 tsp garlic (minced)
  • 2 tsp thyme
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 2 lbs turnips (about 4–5 medium)
  • 1 cup Parmesan cheese (grated)
  • 1 cup cheese (Monterey Jack or Gruyere, shredded)

Instruction

  • Preheat oven to 375 degrees then coat a 2-qt baking dish lightly with cooking spray.
  • Place a medium saucepan over medium-heat then add cream, butter, garlic, thyme, salt and pepper. Bring mixture to a boil then remove from heat. Let mixture rest while you prepare turnips. Trim root and stem end from each turnip then peel using a vegetable peeler. Use a sharp knife or a mandolin to slice each turnip into ⅛" thick slices and set aside.
  • Layer ¼ of the sliced turnips into the bottom of the prepared baking dish by shingling the slices, then sprinkle ¼ of the cheese over the layer of turnips. Strain cream mixture to remove the garlic and thyme then pour ¼ of the cream evenly over the cheese. Repeat the process 3 more times with the remaining ingredients.
  • Cover dish with foil, place on a baking sheet then bake for 40 minutes. Remove foil then bake for an additional 20–25 minutes, until the top is golden and the turnips are tender. Test doneness by inserting a paring knife into the center of the gratin. The turnips will feel slightly firm but not crunchy. Let rest 10 minutes before serving.