Description
A Cajun recipe to make through the winter.
Ingredients
Scale
- 2 oz unsalted butter, cut into cubes, plus more for the pan
- 1½ lbs turnips, peeled and cut into ½-inch-thick rounds
- 2 tsp kosher salt
- ¼ tsp ground white pepper
- ¼ tsp mustard powder
- ¼ cup all-purpose flour
- 2 cups whole milk
- 4 oz grated Swiss cheese or Gruyère, plus 2 oz for topping
- 1 tbsp fresh thyme leaves, plus 3 to 5 sprigs
- ⅛ tsp cayenne pepper
- Freshly grated nutmeg
Instructions
- Preheat the oven to 350°F. Butter a deep 8-inch (20 cm) round cast-iron pan or deep casserole dish.
- In a large bowl, season the turnips with the salt, white pepper, and mustard powder. Arrange the turnips in layers in the prepared pan, spiraling them out from the bottom and layering until all the turnips are used.
- Warm a heavy-bottomed 4-quart saucepan over medium heat for 2 minutes, then add the butter and flour simultaneously and cook, stirring continuously, for 2 to 3 minutes to make a blond roux. Slowly stream in the milk while whisking constantly and bringing the mixture to a simmer, then remove the pan from the heat and stir in the 4 ounces grated cheese. Add the thyme leaves, cayenne, and a touch of nutmeg to the cheese mixture and stir well. Pour the mixture over the turnips in the pan.
- Place the pan on a rimmed sheet pan and bake for 30 minutes. Sprinkle the remaining 2 ounces cheese evenly on top of the turnips, crown the gratin with the thyme sprigs, and return the pan to the oven. Bake for 20 to 25 minutes more, until the top is golden brown, the turnips are al dente (not mushy), and the liquid has been absorbed. Let the gratin sit at room temperature for 15 minutes before serving.