ALAIN PASSARD'S TURNIP GRATIN
Ingredients for 8 servings:
1 teaspoon unsalted butter
1 1/2 pounds turnips, peeled and thinly sliced
Kosher salt and freshly ground black pepper
4 ounces Laguiole, Cantal or Cheddar cheese, coarsely grated
1/2 teaspoon fresh thyme leaves, minced
1 1/2 cups whole milk
Directions:
Preheat the oven to 400 degrees. Butter a quart gratin mold. Overlap half the turnips in the mold and season them lightly with salt and pepper. Scatter on half the cheese and season with salt and pepper. Repeat these layers with remaining turnips and cheese. Scatter on the thyme leaves and pour on the milk.
Place the pan in the middle of the oven and bake for 1 hour, until the top will be richly browned. Serve immediately
Adapted from The Paris Cookbook by Patricia Wells, 2001
