Side Dish
16 servings
15 minutes
45 minutes
Chef Tom Fraker
Unsalted butter as needed
2 turnips, peeled
1 Yukon Gold Potato, 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
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.
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.
