Turnip Gratin

Name: Turnip Gratin
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

9 ingredients

5 steps

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

Directions

1

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

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

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

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