The Art of Eating's Turnip Gratin 

Serves: 4 Save

Ingredients (14)

  • To make the béchamel:
  • 6 tablespoons unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 1 quart cold milk plus more as needed
  • 1 bay leaf
  • 1 ounce dry-cured ham, in 1 or 2 slices, optional
  • 1 or 2 small onions, peeled
  • 2 cloves
  • Salt and black pepper
  • Nutmeg
  •  
  • 2 1/2 pounds white turnips, peeled and sliced about 1/8 inch thick
  • 1 cup or more white breadcrumbs
  • Unsalted butter 

Directions

Learn how to make this recipe at Serious Eats