| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups heavy cream
- 3 cloves garlic, smashed
- 1 bundle fresh thyme
- Pinch cayenne
- Kosher salt
- 1/2 stick butter, plus more for greasing
- 2 pounds turnips, peeled and very thinly sliced
- 1 1/2 cups grated Parmigiano-Reggiano
- 1 pound sweet potatoes, peeled and very thinly sliced
Instructions
- Preheat the oven to 375 degrees F.
- Place the cream, garlic, thyme and cayenne in a saucepan, and season with salt. Taste to make sure it is adequately seasoned. Bring to a boil and then turn off the heat. Steep the mixture for 15 to 20 minutes.
- Grease the baking dish and layer in one-third of the sliced turnips. Sprinkle one-sixth of the grated cheese over the turnips and dot with one-sixth of the butter. Remove the thyme and garlic from the cream and pour one-sixth of the cream over the turnips. Repeat the layering five more times, alternating the turnip with sweet potato, until all of the ingredients are used up, for a total of six layers.
- Cover the dish with foil, place on a baking sheet and bake for 35 to 40 minutes. Remove the foil and bake until golden, another 20 minutes. When done, a fork should slide in and out of the center of the dish easily.
- Rest the dish 10 to 12 minutes, then serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 445 |
| Total Fat | 34 g |
| Saturated Fat | 21 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 101 mg |
| Sodium | 619 mg |
Reviews
Very good! I never got to see this show, so I prepared with the Parmesan. I’m not a huge sweet potato or turnip person, so I’m always trying to figure out better ways to make these veggies. Well, this recipe doesn’t disappoint. I found this to be best when it was split and made thinner…extra browned (and boy, that yummy brown top was fought over,lol). So I felt it got better when it sat longer, to let the flavors meld and then when baked off, got super brown and yummy. Overall a great dish. If I make again, I might do more sweet potato to turnip ratio, as I did have to weigh out in the store to find out how many turnips and potatoes to buy. Turns out, I had way more turnip slices to layer. But wow, I can say a lovely new twist on what use to be grandmother’s bland mashed turnips, and with a tweak or 2 can be adjusted more to put personal tastes. Excellent!
Loved this. Great side dish for the holidays or any dinner!
Just watched this show. I believe Anne said she used Gruyere..Am I correct?
This is a must on my list. Great party!!!
I just noticed Anne put this dish in Bobby Flay’s Convection Steam Oven!!! Was this really cooked in the steam oven? If so, what mode and for how long? Food Network – could you please have one of your chef’s do a show on the best recipes for the CSO? I never know what mode to use, or how long to cook the dish (things cook so much quicker in CSO’s)! Please Food Network – these are becoming more and more popular… I’m sure a lot of people would find value in this!