Turnip gratin with thinly sliced turnips, bread, onions, and Gruyere cheese baked until bubbly and browned.
This recipe serves four, but it can easily be doubled. If you double it, use a 9x13 casserole dish. This recipe works best with young turnips with relatively high moisture. Large old turnips, or storage turnips, that are tougher and drier may need to be blanched for more than 3 minutes.
- 2 medium sized young turnips (about 1/2 pound total), peeled, and sliced 1/8-1/4 inch thin
- Olive oil
- 3-4 slices white bread (enough to make two single layers in the pan), crusts removed
- A few slices of onion, very thinly sliced, enough to cover the pan in one layer
- 4 ounces Gruyere cheese
- Salt and pepper
- 8x5 baking pan or casserole dish
1 Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
2 Coat the inside of the casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer on all of the onions. Sprinkle with half of the cheese. Add another layer of bread, turnips, and cheese. Sprinkle again with salt and pepper.
3 Place casserole on top rack of oven. Cook for 25 minutes. For the last few minutes, if you want, and you are using a pan (metal or ceramic) that can safely handle broiling temperatures, broil for a couple minutes to brown the top.
Remove from oven and let cool for 10 minutes before serving.