this for supper last night. It was wonderful with just a green salad. A double recipe fit my 12" oval gratin dish. Like most Richard Olney recipes it's very rich, and I think I would use less butter next time.
TURNIP GRATIN
(Gratin de Navets)
from Simple French Food by Richard Olney
Serves 4 as a side dish
Garlic
3 Tbs. butter (in all)
1-1/2 lb. crisp, tender turnips, peeled thickly, sliced in 1/8-inch thicknesses, parboiled 2 to 3 minutes.
Salt, pepper
1 scant teaspoon finely crumbled dried herbs (I used herbs de Provence)
3 oz. thinly sliced prosciutto-typed ham, cut into a fine julienne
3 oz. Swiss Gruyere, cut into thin slices (I used a mixture of Gruyere and Parmesan)
1/2 cup heavy cream
1/4 cup breadcrumbs.
Rub well a small gratin dish with garlic (or puree the garlic and rub the dish iwth 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 julienned ham in the two intermediate layers. Arrange the slices of cheese on the surface, pour over the cream, sprinkle with breadcrumbs, cover with paper-thin shavings of butter. Bake 45 minutes in a 400* oven.
TURNIP GRATIN
(Gratin de Navets)
from Simple French Food by Richard Olney
Serves 4 as a side dish
Garlic
3 Tbs. butter (in all)
1-1/2 lb. crisp, tender turnips, peeled thickly, sliced in 1/8-inch thicknesses, parboiled 2 to 3 minutes.
Salt, pepper
1 scant teaspoon finely crumbled dried herbs (I used herbs de Provence)
3 oz. thinly sliced prosciutto-typed ham, cut into a fine julienne
3 oz. Swiss Gruyere, cut into thin slices (I used a mixture of Gruyere and Parmesan)
1/2 cup heavy cream
1/4 cup breadcrumbs.
Rub well a small gratin dish with garlic (or puree the garlic and rub the dish iwth 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 julienned ham in the two intermediate layers. Arrange the slices of cheese on the surface, pour over the cream, sprinkle with breadcrumbs, cover with paper-thin shavings of butter. Bake 45 minutes in a 400* oven.