Turnip Gratin

• Garlic
• 3 tablespoons butter (in all)
• 1½ pounds crisp, tender turnips, peeled thickly, sliced

Rub well a small gratin dish with garlic (or purée the garlic and rub the dish with the juice, discarding all debris), let dry, butter generously, and arrange the turnip slices, slightly overlapping, in three layers, sprinkling with salt, pepper, herbs, and the juliènne ham in between the two intermediate layers. Arrange the slices of cheese on the surface, pour over the cream, sprinkle with br