Melissa M. Martin’s Turnip Gratin

Growing up, we ate a lot of potato gratins, but you can use turnips in the same preparation and get all their earthy, spicy ﬂavor. The gratin is inspired by the Acadians, who grew turnips because they are easy to store throughout the winter. During baking, the mixture may bubble over, so place the pan on a sheet pan to catch any spillage and keep your oven clean. I like to serve gratin with a vinegary cabbage salad to cut the richness of the dish. —Melissa M. Martin, excerpted from Bayou: Feasting Through the Seasons of a Cajun Life

G&G recently chatted with Martin about her new cookbook and living by the Cajun calendar. Read the interview here.

Ingredients

Turnip Gratin (Yield: 8 servings as a side dish)

2 oz. unsalted butter, cut into cubes, plus more for the pan
1½ lb. turnips, peeled and cut into ½-inch-thick rounds
2 tsp. kosher salt
¼ tsp. ground white pepper
¼ tsp. mustard powder
¼ cup all-purpose ﬂour
2 cups whole milk
4 oz. grated Swiss cheese or Gruyère, plus 2 oz. for topping
1 tbsp. fresh thyme leaves, plus 3 to 5 sprigs
⅛ tsp. cayenne pepper
Freshly grated nutmeg

Preparation

Preheat the oven to 350°F. Butter a deep 8-inch round cast-iron pan or deep casserole dish.

In a large bowl, season the turnips with the salt, white pepper, and mustard powder. Arrange the turnips in layers in the prepared pan, spiraling them out from the bottom and layering until all the turnips are used.

Warm a heavy-bottomed 4-quart saucepan over medium heat for 2 minutes, then add the butter and flour simultaneously and cook, stirring continuously, for 2 to 3 minutes to make a blond roux. Slowly stream in the milk while whisking constantly and bringing the mixture to a simmer, then remove the pan from the heat and stir in the 4 oz. grated cheese. Add the thyme leaves, cayenne, and a touch of nutmeg to the cheese mixture and stir well. Pour the mixture over the turnips in the pan.

Place the pan on a rimmed sheet pan and bake for 30 minutes. Sprinkle the remaining 2 oz. cheese evenly on top of the turnips, crown the gratin with the thyme sprigs, and return the pan to the oven. Bake for 20 to 25 minutes more, until the top is golden brown, the turnips are al dente (not mushy), and the liquid has been absorbed. Let the gratin sit at room temperature for 15 minutes before serving.