Suitable for a pot-luck, picnic table, or holiday feast, this rich and creamy turnip gratin one pan recipe lets the flavor of the turnips shine. Serves 6 as a side dish.
- 4 organic purple or golden turnips
- 5 organic garlic cloves
- 8 oz Gruyere Cheese
- 2 tablespoons Strauss Creamery organic unsalted butter
- ½ cup More than Gourmet Chicken or Vegetable Broth
- ¼ cup Rosehill Heavy Cream
- Kosher salt and freshly ground black pepper to taste
Peel the turnips using a sharp knife or vegetable slicer. Using a mandolin or very sharp knife, thinly slice the turnips into rounds.
Finely chop the garlic cloves.
Grate the cheese.
Preheat the oven to 375º.
Melt 2 tablespoons of butter in a large oven-proof skillet over low heat. Layer the turnip slices, overlapping slightly, in the pan on top of the melted butter.
Top with turnips with about one third of the chopped garlic. Then pour in about one third of both the stock and the cream. Then, sprinkle about one third of the grated cheese on top. Dust with salt and pepper to taste.
Repeat these steps two more times, beginning with the turnips, then garlic, broth, cream, then cheese.
Transfer the oven-proof skillet to the hot oven. Bake for 20 – 25 minutes or until the top is browned and the mixture is easy to pierce with a fork or knife.
Serve right away or refrigerate for up to 3 days.