Name: Turnip Gratin (Gratin de Navets)
Yield: Servings: 4
Cuisine: French
Ingredients: 3 tablespoons butter (in all); 1½ pounds crisp, tender turnips, peeled thickly, sliced in ⅛-inch thicknesses, parboiled 2 or 3 minutes, drained; 3 ounces thinly sliced prosciutto-type ham, cut into a fine juliènne; 1 scant teaspoon finely crumbled dried herbs; 3 ounces Swiss Gruyère, cut into very thin slices; Salt, pepper; ½ cup heavy cream; ¼ cup breadcrumbs; Garlic

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

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

Method

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