Wafer-thin layers of turnip soak up cream infused with garlic and thyme in this easy-to-assemble gratin. Feel free to use any starchy potato here; we love the way sweet potatoes help mellow the turnips’ bite.
Ingredients
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 2 pounds turnips, cut into ¼-inch-thick rounds
- 2 pounds sweet or russet potatoes, cut into ¼-inch-thick rounds
- 3 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 1½ cups whipping cream
- 3 fresh thyme springs, plus additional, for garnish
- 4 tablespoons unsalted butter
- ½ cup panko
- Fresh parsley or thyme leaves, for garnish
Instructions
Preheat oven to 350°. Stir together ½ cup Parmesan, salt and pepper in small bowl. Layer turnip and potato slices in a 1½-quart baking dish; sprinkle each layer evenly with shallots, garlic and Parmesan mixture. Add whipping cream until it comes ⅔ up the sides of baking dish. Top with thyme and pats of butter.
Place baking dish on a rimmed baking sheet; cover with aluminum foil. Bake until gratin is bubbly and vegetables are fork tender, about 35 minutes. Uncover; sprinkle with remaining Parmesan cheese and panko. Increase oven temperature to 425°; bake until top is golden brown, about 10 minutes more. Garnish with additional thyme and parsley, if desired.
