Turnip Gratin

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This did turn out a bit curdled-looking (how can that be corrected?, but the taste just ROCKED!

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Based on the reviews here, I must have done something wrong. It looked great going into the oven, but during baking, the cream and cheese coagulated into a clotted mess, the butter all rose to the top so the top layer was swimming in a lake of grease, and the flavor was beyond awful. I don't often have kitchen disasters, but this one was a doozy! Where did I go wrong??

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I followed this recipe for the most part, though i added some cracked fresh black pepper to the layers as I love the added earthiness. My only conscious error with this dish was not letting it set for at least 15 minutes before plating it, since the other aspects to my meal were way ahead. That led to a more liquidy consistency on the plate which did not take away from the flavor.... it just wasn't as formed as I would have liked it for plating purposes. I also topped the whole plate (I made a marinated flank instead of Hanger with chopped fresh flat leaf parsley to add some freshness, and the crowd was very very pleased and impressed with the whole meal!!!!!!! Great Job Anne... keep 'em coming!

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My uncle likes very plain and traditional dishes. He loved this! Great taste, easy to make and delicious! Great for a crowd to make ahead!

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This is one the my favorite dishes now, Easy to make and oh so good. Made it just like Anne and it was so good. This recipe is added to my serve again and again.

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Oh Anne ! This dish is out this world delicious !Flavor and texture is just amazing,so if you wonna surprise your guest with something diffrent you have to give it try. Nice change from old boring potatoes .

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Fantastic recipe! I altered the recipe a little by adding carmalized onions between the layers and fresh bread crumbs on top....out of this world!

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Made this EXACTLY as written. Superb!!!!

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Great with Lamb!

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cant wait for the cooking time to be over!