Ingredients
- 2 cups heavy cream
- 3 cloves garlic, smashed
- 1 bundle thyme
- Pinch of cayenne
- Kosher salt
- 1/2 stick butter, plus extra for baking dish
- 2 pounds turnips, peeled and sliced very thin (mandoline works best)
- 1 1/2 cups grated parmigiano
Directions
Special Equipment: mandolin, 11 by 7-inch baking dish
Preheat the oven to 375 degrees F.
Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
For easier serving, let the dish rest 10 to 12 minutes before serving.
Who knew a turnip could be soooooooooooooo good!
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By kath121
on May 03, 2013
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Fantastic! Love turnips but they usually have a blah taste. Made this recipe for company and it was a HUGE hit. In fact, I passed the receipe along. Thank you Anne.....you ROCK!
By hammy66_9114076
Festus, MO
on April 30, 2013
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Awesome recipe! My friend gave me a ton of turnips and i searched for new ideas for turnips. I like to use them with roasts especially venison but never considered gratin. Tremendous flovor here i would have to say better than potatos. Theres another recipe for puree which is also great. Enjoy those turnips they're a very versatile vegetable. I would have to say all of Anne's recipes are pretty darn good though.
By LRF965
West Chester, PA
on March 04, 2013
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I HATE HATE turnips, but since I am living low carb these days, I thought I'd try this recipe. Yes, it's high in fat, but for low carbers, perfect! It was ABSOLUTELY delicious! I added raw onion rings on top of the turnip but other than that, stayed true to the recipe. FANTASTIC!! I do highly recommend you taste the milk while the thyme and salt steep. It's very important to make sure the salt is just right. Doing that kind of grossed me out at first, but when I took the first taste, I immediately understood why she says to taste it. This is a new Thanksgiving side dish!!!!
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