1 bunch of turnipsSalt Pepper 1/2 teaspoon dried thyme leaves 1/2 cup Gruyère or white cheddar cheese, grated 1 to 1 1/2 cups heavy cream A few slices of French bread

Wash turnips, and slice them into thin rounds using a sharp knife or mandoline. Bring 3 to 4 quarts of water to a boil, add a tablespoon of salt, and cook the turnips for a minute. Pour them into a colander and drain.

Preheat the oven to 375°F. Butter 3 or 4 shallow round gratin dishes that are about 5 to 6 inches in diameter. Cover the bottom of each with an overlapping layer of turnips, and season with salt, freshly ground black pepper, and some of the thyme. Make a second layer of turnips and seasonings, ending with the cheese. Pour the cream over the top and bake. Check after 15 minutes and baste some of the cream over the top if it has not yet begun to boil. Remove the gratins when most of the cream has been absorbed and there is a golden crust over the top, about 30 minutes total. Set them aside to cool for a few minutes.

Toast the bread and slice it. Slide a rubber spatula around the edge of each gratin, reaching across the bottom, then slide it out carefully onto a serving plate.  Or, serve the turnips in the gratin dish.  Enjoy with bread.

From The Greens Cookbook by Deborah Madison