- Rating:
- Servings:
- 16 (4 ounce servings)
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- Unsalted Butter as needed
- 2 Turnips peeled
- 1 Yukon Gold Potatoes peeled
- 4 cloves Peeled Garlic minced
- 4 1/2 cups Swiss Cheese grated
- 2 cups Heavy Cream
- Kosher Salt to taste
- Fresh Ground Pepper to taste
Directions
Preheat oven to 350ºF.
Butter the inside of 16, 4 ounce ramekins.
Slice the turnips and potato very thin. Pour a little cream in the bottom of each ramekin. Fill the ramekins in this order: turnip slice, potato slice, garlic, cheese, salt, pepper, and cream.
Repeat this sequence until the dishes are full. Place the ramekins on a baking sheet and place in the oven. Bake for 45 minutes or until vegetables are tender. Serve immediately.
Note:It is best to slice the turnips and potato with a mandoline. But, if you don't have one, try to slice them as thin as possible.
