This recipe is straight up comfort food. Layers of turnips and onion are covered in bubbly Gruyere cheese and crusty white bread. You will want to try this recipe just for the aroma it will create in your house!
I don't think I've bought white bread in my entire adult life - I'm a wheat or whole grain kind of girl. But for this recipe I made an exception and it was worth it! The white bread turns into a base on the bottom of the gratin and it's delicious.
Gratin, by definition, is when an ingredient is topped with a golden crust, and mmmmm is it good, especially when the golden crust is from creamy, nutty Gruyere cheese. I am officially a Gratin aficionado and will be on the lookout for more Gratin recipes. If you have any good ones, please send them my way!!
Turnip Gratin (found on Simply Recipes.com)
4 medium sized turnips, peeled and thinly slices
8 slices of white bread, with the crusts removed
Half an onion - thinly sliced
8 ounces of Gruyere cheese
Salt and Pepper
Preheat the oven to 325 degrees. Blanch the raw turnip slices in salted boiling water for 3 minutes. Drain and allow to cool.
Coat the inside of a 9X13 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.
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 cool for 10 minutes before serving.