Turnip Gratin With Roasted Peppers and Fontina Recipe

ingredients

2 tablespoons unsalted butter, plus extra for gratin dish
3 cloves garlic, minced or pressed
2 bay leaves
1 pinch ground nutmeg
1 teaspoon salt
freshly ground black pepper, to taste
1 cup whipping cream
2 1/4 pounds turnips, peeled and very thinly sliced 1/8 inch thick
1 cup sliced roasted red peppers
1/4 cup grated Parmesan cheese
1 1/4 cup coarsely grated fontina cheese

directions

Butter a 1 1/2-quart shallow gratin dish, casserole or other oven-safe dish and set aside. Adjust rack to upper third of oven and preheat to 400 degrees F.

Melt butter in a large saucepan over medium-low heat; add garlic and cook, stirring constantly, until fragrant but not brown, about 45 seconds. Add bay leaves, nutmeg, salt, pepper, cream and turnips; increase heat to medium, stir to coat turnips and bring to a simmer. Adjust heat back to medium-low, cover pot and simmer, stirring occasionally, until turnip slices are tender and pliable, 12 to 15 minutes.

Transfer half the turnips to buttered gratin dish and distribute evenly. Arrange roasted peppers in an even layer over turnips, then cover peppers with remaining turnips in an even layer. Top evenly with parmesan, then fontina, and bake until turnips are very tender and cheese browns deeply, about 35 minutes. Rest for 15 minutes and serve.

nutrition data

Nutritional data has not been calculated yet.

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