Turnip Gratin

Ingredients for Turnip Gratin

• 2 tablespoons unsalted butter

• 1.1kg medium turnips, trimmed and left unpeeled

• 1 tablespoon chopped thyme

• 1/2 tablespoons chopped savory

• 1 1/2 teaspoons kosher salt

• Rounded 1/8 teaspoons cayenne

• 240ml double cream

• 240ml grated Parmigiano-Reggiano (use a Microplane)

• Equipment: an adjustable-blade slicer

How to make Turnip Gratin

Preheat oven to 232°C with rack in middle.

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

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.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.