Turnip Gratin

Turnip Gratin
Photo by John Kernick


  • 1 ½ teaspoons kosher salt
  • 1 cup grated Parmigiano-Reggiano (use a Microplane)
  • 2 ½ pounds medium turnips
  • 2 tablespoons unsalted butter
  • 1 adjustable-blade slicer
  • 1 cup heavy cream
  • 1 tablespoon thyme
  • + 2 more ingredients
    • ½ tablespoon savory
    • 1/8 teaspoon cayenne

Preheat oven to 450°F 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 thir...

View full recipe at Epicurious


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