Turnip gratin

Ingredients:

• 0.9 kg turnips, peeled and thinly sliced ​​(use a mandoline!)
• 2 cups heavy cream
• 3 cloves garlic, crushed
• 1 bunch of thyme
• A pinch of cayenne pepper
• 55 g butter + extra for greasing the pan
• 1.5 tbsp. grated parmesan
• Special equipment: mandoline vegetable cutter, baking pan measuring 27.5 x 17.5 cm.

Preparation:

1. Preheat oven to 190°C.
2. Place the cream, garlic, thyme, and cayenne pepper in a saucepan and season with salt. Taste. Bring the cream to a boil and then turn off the heat. Let the mixture simmer for 15-20 minutes.
3. Grease a baking dish with butter and place 1/3 of the sliced ​​turnips in it. Sprinkle the turnips with 1/3 of the grated cheese and 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the liquid over the turnips. Repeat this process 2 more times until all the ingredients are used.
4. Cover the pan with foil, place on a baking sheet, and bake in a preheated oven for 35-40 minutes. Remove the foil and bake for another 20 minutes, until golden brown. The gratin should be easily pierced with a fork.
5. Let the casserole rest for 10-12 minutes, then serve.