Turnips Au Gratin is a dish that’s so creamy and cheesy and rich. I can’t think of a better way to eat turnips. Makes a great holiday side dish!

 
For the cheese, I like to use a combination of Parmesan cheese and gruyere cheese. The nuttiness of gruyere is so good with turnips. Flavored with just a little garlic and fresh thyme, this is a simple, but delicious recipe.
I admittedly don’t cook turnips often. Does anyone"
But boy oh boy, this creamy, rich Turnips Au Gratin dish is worthy of being made again and again.
Turnips have kind of a peppery taste that lends itself to a creamy casserole. Preferably, you’ll want to cut the turnips really thinly and uniformly with a mandoline.

Turnips Au Gratin

Turnips Au Gratin are so creamy and rich. Both Parmesan cheese and gruyere cheese hive this holiday side dish lots of cheese flavor.
2 cups heavy cream
3 garlic cloves, (smashed)
2 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds turnips, peeled and sliced thinly with a mandoline
1 1/2 cups shredded Gruyere cheese
1 cup shredded Parmesan cheese

Preheat oven to 375 degrees and grease an 11×7-inch baking dish.

Bring heavy cream garlic cloves, thyme, salt and pepper to a simmer. Remove from heat and let sit for 5 to 10 minutes. Strain out garlic and thyme.

Layer 1/3 of turnip slices in baking dish and top with 1/3 of cheese.

Add 2 more layers of turnips and cheese.

Pour the heavy cream on top. Cover with f...