| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 pounds turnips
- 3 cups heavy cream
- 2 thyme sprigs
- 1 head garlic, cut in half along the equator
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper to taste
- 1 1/2 cups shredded white Cheddar cheese
- Parsley leaves, for garnish
Instructions
- Thinly slice the turnips using a mandoline. Set aside.
- For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes.
- To assemble: Preheat the oven to 375 degrees F.
- In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with parsley and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 433 |
| Total Fat | 39 g |
| Saturated Fat | 25 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 122 mg |
| Sodium | 539 mg |
Reviews
what’s the word on mailing this ahead of time?
I know it will be fantastic; my husband and I fought for years about what turnips actually are! Now it’s on the menu for Thanksgiving!
This was excellent, great new way to have turnips
Just watched the episode. He just cuts the garlic in half (skin and all) and puts it in the custard. He then strains the custard and just uses the liquid
Confused about the garlic also
My only question is the garlic. Does it just stay in large chunks?
I made for the first time for Christmas dinner 2019, and fell in love with this recipe! It is so delicious that it has found it’s way to our table multiple times since then — including Christmas 2020. I may never make a potato gratin again.
Great change up!
Seriously the best gratin I’ve ever had.. who needs potatoes! Same texture as potato, but lighter to compensate for the richness of the cream and cheese. so happy to have seen this recipe
cant wait to try. love my Top Chef RB!!