So this recipe is not truly au gratin; in an effort to be a little healthier, we’ve removed the breadcrumbs. Prepare this just like you would potato au gratin, except replace the potatoes with turnips. Here’s what you’ll need:
- 10-14 ounces ham in 1/2″ cubes
- 3-5 large turnips, cleaned, peeled, and sliced thinly. You want as many large slices as you can get for the layers.
- 3-5 cloves garlic, minced.
- Slightly less than 1/2 cup cream (I used 1/2 cup light cream, and it turned out very sweet).
- 1/3 cup vegetable broth
- 1 cup combined shredded Parmesan and cheddar cheese
Prepare all the ingredients as above.
Heat about 1-2 tablespoons of olive oil in a large iron (or otherwise oven-proof) skillet on medium heat. Layer the turnip slices on the pan, then sprinkle 1/3 of the ham, cheese, and garlic on top. Drizzle about 1/3 of the vegetable broth and cream (this is easier if you mix them first) on top.
Repeat until you have used all of the ingredients. I made about 2.5 layers in a 12″ skillet with 3 turnips, so 5 turnips should make about an even, solid 3 layers. Keep the heat on the whole time – by the time you finish, the liquid will be bubbling (this is good).
When you have finished layering, pop the skillet in the oven for about 20 minutes or until the cheese is melted and the turnips are soft.Let cool an enjoy! I served this with spinach sauteed with garlic and olive oil, and it was awesome.