Turnip Gratin By Anne Burrell

• 2 c heavy cream
• 3 cloves garlic, smashed
• 1 bundle thyme
• Pinch of cayenne
• Kosher salt
• 1/2 stick butter, plus extra for baking dish
• 2 lbs turnips, peeled and sliced very thin (mandoline works best)
• 1 1/2 c grated parmigiano

1. Preheat oven to 375 F
2. Put cream, garlic, thyme and cayenne in saucepan and season with salt. Taste to make sure it is adequately seasoned. Bring cream to boil and then turn off heat. Let mixture steep for 15-20 minutes.
3. Butter 11 x 7 baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
4. Cover the dish with foil and place on a baking sheet and bake in preheated oven for 35-40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
5. For easier serving, let the dish rest 10-12 minutes before serving.

heavy cream, garlic, thyme, cayenne, kosher salt, butter, parmigiano

Taken from www.epicurious.com/recipes/member/views/turnip-gratin-by-anne-burrell-51229891 (may not work)