Turnip Gratin

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Made the turnips last night for a dinner party and it was fantastic. Easy too. My 10 year old helped in the construction and had a blast. My only comment was that there was a bit of an oil slick on top- I'll reduce the amount of butter when I make this again.
This was great- I just reheated some of the leftovers this morning for breakfast- delish . . .

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Made this at a dinner party last night and everyone loved it! They were hesitant to try turnips in general...but this changed their minds! Great one!

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Made this dish for several friends and everyone had nothing but great things to say about it. One friend said would never eat turnips and after trying this recipe, she quickly got up and got a huge second helping. I changed it a little and I'm not sure if my changes made the dish better or worse, but it was still awesome and probably made it a bit less fattening. I used half and half instead of heavy cream, I added onion powder with parsley flakes, and I'm not fond of Thyme, so I used a bundle of fresh basil. I kept everything else the same. We will definately be making this for Thanksgiving. We just love Chef Anne...

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Friends and I really enjoyed this dish! Great new use of a southern classic ingredient!

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I made this anticipating a creamier finish to the turnips, however they ended up watery and a bit curdled. The recipe calls for an 11x7 pan, but make sure yours is deep enough for 2 pounds of thinly sliced turnips, plus all the liquid, butter and cheese. My pan was not deep enough so I ended up using a 7x7x5 inch pan, leaving less surface area for the liquid to cook out. the pan size might have influenced the end result of this recipe, so do be aware you'll need a to use the pan size directed.

I may try this again but will add a little flour to thicken the sauce, and use the correct pan size.

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Wow, who knew it could taste so good. Loved the dish! Ann Burrell makes it all seem so easy and real, keep up the good work Ann. You inspire home cooks to think we can also cook like a chef--and we do thanks to you, enjoy your show, dont change your format -dont mess with what works. Thanks again!

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The turnip gratin was so easy to make ( I cut the recipe in half. It turned out just as I expected. It had incredible flavor and the texture was perfect. I love a wonderful alternative to a starch like potatoes, pasta or rice.

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Just enjoyed this episode of Anne's show and I am going to attempt the turnip dish. It looked wonderful but I have never had a taste for cooked and mashed turnips. We will see what a little cream and cheese can do for them. Great show Anne, keep it up!!

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Chef Anne this is going to be so good, I was trying to think of something different for Sunday's dinner and low and behold you came throught for me. I have always love turnip greens but just recently have been trying dishes with the turnip. This is going to be so good and something new for a change.
Thank you so much, love your show and you are a wonderful Chef.

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I have wanted to write for a long time to say how much I enjoy Chef Anne's show. She has a simple way of diffusing complex cooking techniques that can be easily understood by anyone. I love to cook gourmet at home and have fine dining restaurant experience in my background. I love Anne's show because I always learn new things. She is humorous and makes me feel right at home while enjoying her show.
While growing up, my grandmother used to fix mashed turnips. Since I was a kid, I was fascinated by them but didn't develop the taste for them. Lately, I have wanted to attempt a turnip dish but didn't find a recipe I liked. After today's great show, I am excited about trying the turnip gratin as well as the hangar steaks. Food Network, thanks for Anne Burrell's show and always keep it on! Keep up the great work, Anne and know that there are lots of fans of Secrets of a Restaurant Chef!

Sincerely,
Liz Searcy, Tomball, (Houston Texas