Name: Turnip Gratin
Cook time: 20 min
Total time: 1 hr
Yield: Makes 6 servings
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

Creamy turnip gratin in a shallow white pasta bowl

John Kernick

Roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

Recipe information

Total Time
1 hr
Yield
Makes 6 servings

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

Preparation

Step 1
Preheat oven to 450°F with rack in middle.
Step 2
Melt butter in an ovenproof 12-inch heavy skillet, then cool.
Step 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.
Step 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.
Step 5
Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.