Turnip Gratin

I haven't made this recipe yet, but I tasted it this evening at book group.  It was so yummy that I had to share it!  

Turnip Gratin and book group - what in the world?  Our group had read the book The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer and Annie Barrows (probably my all-time favorite read ever).  It chronicles how the residents of the Isle of Guernsey survived the German occupation during World War II.  Food was sparse, and turnips provided at least some sustenance.  In the tradition of the book, their reading society, and what the people of Guernsey endured, one of the gals was inspired to make this Turnip Gratin for us to sample.  It was delicious!  Looking forward to trying it with turnips from my own garden this year.

I will post a picture when I actually make it for myself!  

Source:  Tasty Kitchen (The Pioneer Woman)

4 whole turnips, peeled and thinly sliced

3-4 cloves garlic, minced

2 c. Gruyere cheese, grated

4-6 T. butter

chicken broth

heavy cream

sea salt and pepper, to taste

Preheat oven to 375 degrees.

In a large oven-proof skillet, melt 2-3 T. of butter.  Place a single layer of turnips on top of the butter.  Sprinkle a little of the garlic on top.  Add a couple tablespoons of butter.  Drizzle a healthy splash of chicken broth over the turnips.  Next, do the same with the cream.  Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.  Repeat these layers two more times.  Sprinkle with some freshly ground black pepper.

Pop the skillet into the oven and bake for about 20 min. or until hot, the top brown and bubbly.