Turnip Gratin

I had a bunch of turnips sitting in the fridge after the last foodie,where we made a turnip puree (recipe here). What to do with the rest? 

Steak was on the menu, so I needed something creamy and hearty.  I thought a turnip gratin would be a low maintenance dish to make.  Slicing the turnips thinly was the only real chore here.

The opportunity to add your own creative touch is to infuse a flavor or two into your milk, which will ultimately work with the turnips as the dish bakes.  I chose smoked paprika (thanks mom), rosemary and nutmeg, with just a touch
of mustard. 

After baking, I covered the turnips with panko (Japanese breadcrumbs) for a light and toasty crunch.

 

1 1/2 pounds turnips, peeled and cut into thin rounds

kosher salt, ground black pepper                         

4 ounces of a melting, flavorful cheese, finely grated.  Fontina, gruyere or cheddar are good choices.

1 1/2 cups whole milk                         

pinch of smoked paprika

pinch ground nutmeg

1 tablespoon mustard

teaspoon chopped rosemary

panko breadcrumbs

Preheat the oven to 400 degrees F. Butter a 2-quart gratin dish.  layer half the turnips. Season well with  salt and black pepper, then layer half the cheese. Repeat with the remaining turnips and the remaining cheese, seasoning well after each layer of turnips.

Add the milk to a pan and bring to low heat.  Add the mustard, nutmeg, paprika, rosemary and just heat through, whisking to mix in the ingredients.

Add milk just to cover the turnips.  Place the dish in the oven and bake until the turnips are soft and have absorbed most of the milk, about 1 hour.  Take out of oven and sprinkle with panko bread crumbs and broil for a minute until a crunchy brown. 

Comments

[Dani]

Hiya! This recipe sounds wonderful, I definitely think I'll try it. Just wondering what sort of mustard you used though. Thanks!

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