Yield: 2 servings
|1½ pounds||Small to medium turnips|
|Salt and pepper to taste|
|1½ teaspoon||Fresh thyme, 3/4 ts. dried|
|½ cup||Gruyere cheese, grated|
|1½ cup||Evaporated skim milk|
Peel the turnips, and slice them into thin rounds. Bring 3 to 4 quarts of water to a boil, add a tablespoon of salt, and cook the turnips for a minute to remove any bitterness. Pour them into a colander to drain.
Preheat the oven to 375 degrees F. Butter shallow gratin dish. Cover the bottom of one large or 2 small gratin dishes with an overlapping layer of turnips and season with salt, freshly ground pepper and some of the thyme. Make a second layer of turnip slices and the seasonings, enwing with the cheese. Pour the milk over all and bake.
Check after 15 minutes and baste some of the milk over the top if it has begun to boil. Remove the gratin when most of the milk has been absorbed and there is a golden crust over the top, about 30 minutes in all. Set it aside to cool for a few minutes.
If you can, slide a spatula under the gratin and slide it onto a plate.
Note: When I find this gratin delectable is in the early spring when the turnips are very small. Be sure to use the tops for greens! Mary Riemerman
Submitted By MARY RIEMERMAN On 03-21-95