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Turnips don't get much love, but once you take a bite of my decadent gratin, you'll wonder why this veggie doesn't show up on more Thanksgiving tables. Not to malign my friend the potato, but there's just something about the soft texture of cooked turnips that sets this dish apart. I make this gorgeous gratin in an iron skillet with butter and garlic (always a winning combo). The Gruyere cheese is what takes it over the top.
1. Peel 4 turnips and slice thinly.
2. In a large ovenproof skillet, melt 3 tablespoons butter.
3. Add a single layer of turnips, overlapping them slightly. Sprinkle with some minced garlic, then dot with one tablespoon butter. Add a splash of both chicken broth and cream, then sprinkle with 2/3 cup grated Gruyere cheese.
4. Repeat layers twice more.
5. Season with salt and pepper and bake at 350 degrees Fahrenheit until golden and bubbly, about 20 minutes.