cheesy turnip gratin

cheesy turnip gratin

Ever since I was a kid I have always wanted to eat turnips and cheese. 

When I was little my mom enrolled my brother in this Scholastic Book of the Month club.  One of the books they sent him was about this old couple who didn't have much money but they grew turnips and all they ate all winter was turnips and cheese.  I know it was supposed to seem like a terrible hardship, but it always made me feel hungry for turnips and cheese. 

UPDATE: My mom read this blog and tracked down the book and sent me a copy!  (Awww, ain't she sweet!)  It's called "Socks for Supper" by Jack Kent.  Turns out the couple only ate turnips all winter until they began trading socks for cheese with a dairy-farming couple down the road.

socks for supper

Anyway, despite the genius of Jack Kent, you just don't find those two ingredients paired together too often.  My cousin Jorie always thought it was weird when we'd make rosemary roasted turnips for dinner and then afterwards I'd be snacking on a slice of cheddar.  But I couldn't help it!  The taste of those turnips made me long for cheese - it was like fries & ketchup, bananas & peanut butter, pie & whipped cream.  Two great tastes that taste great together.

So finally, I invented/adapted from other sources the following recipe:

Cheesy Turnip Gratin
Ingredients:
1 pound white turnips (about 4 medium)
1 tablespoon all-purpose flour
1 cup grated Gruyère (about 4 ounces)
1/3 cup heavy cream
1/3 cup milk

Instructions:
Put on a pot of salted water to boil.  Preheat oven to 350° F and butter a gratin dish.

Peel turnips and cut into 1/8-inch-thick slices. Cook turnips in boiling salted water until crisp-tender, 2 to 3 minutes, and transfer with slotted spoon to colander. Drain turnips and pat dry between paper towels.  (Turnips may be cooked 1 day ahead and chilled, covered.)

In gratin dish arrange one third of the turnips and sprinkle with 1/2 tablespoon flour, 1/3 cup Gruyère, and salt and pepper to taste. Repeat for a second layer.

Arrange remaining turnips over cheese and pour cream and milk over vegetables, top with remaining 1/3 cup cheese

Bake in middle of oven, covered, 30 minutes. Uncover gratin and bake until bubbling and golden, about 30 minutes more.  (If it's not golden enough for you, you can add a couple minutes under the broiler at the end.)

Serves one hungry couple.

Finally, satisfaction!  My turnip and cheese quest was completed! 

We ate it with leftover chicken and rice, and a nice salad.  Jon said it was one of my best efforts in the kitchen to date.

Comments

[Mary]

Hello I love your information helped me a lot to me and my family.
I recommend it because my friends are also in doubt thank you very much for this information.

Land

in
Samara Costa Rica

[James]

You have a very interesting blog. Great writing style. Keep up the good work. Thanks for share these posts. This is really nice tutorial. That's one thing I'm really looking forward. Looking forward to reading more from you.
Once again, thx. Till next time.

Lots in Miramar, Puntarenas Costa Rica

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[Krito123]

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