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Turnip Gratin

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Turnip Gratin

Turnip Gratin

amanda

Equipment

  • - Casserole Dish

  • - Baking Sheet (Silpat Baking Mat)

  • - Cheese Grater

  • - Mixing Bowls

  • - Whisk (e.g., OXO Good Grips Silicone Whisk)

  • - Cutting Board and Paring Knife

  • - Peeler (e.g., Swifty Stainless Steel Vegetable Peeler)

  • - Measuring Cups and Spoons

  • - Vegetable Spinner or Salad Spinner (e.g., Veggetti Air Sponge)

Ingredients

  • 2 tablespoons unsalted butter

  • 2 1/2 pounds medium turnips, trimmed and left unpeeled

  • 1 tablespoon chopped thyme

  • 1/2 tablespoon chopped savory

  • 1 1/2 teaspoons kosher salt

  • Rounded 1/8 teaspoon cayenne

  • 1 cup heavy cream

  • 1 cup grated Parmigiano-Reggiano (use a Microplane)

  • Equipment: an adjustable-blade slicer

Instructions

1

Instruction 1

Preheat oven to 450°F with rack in middle.
2

Instruction 2

Melt butter in an ovenproof 12-inch heavy skillet, then cool.
3

Instruction 3

Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
4

Instruction 4

Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
5

Instruction 5

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
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