This creamy and flavorful Turnip and Onion Gratin complements any menu.
Turnip and Onion Gratin
MAKES 6 SERVINGS
- 10 ounces chopped fresh turnip greens
- 2 tablespoons kosher salt, divided
- 3 medium turnips, peeled and coarsely chopped
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 8 ounces thick-cut bacon, chopped
- 3 tablespoons all-purpose flour
- 1 cup chopped yellow onion 5 cloves garlic, chopped
- 3 cups whole milk
- ½ teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese, divided
- 4 ounces Gouda cheese, shredded
- 2 ounces cream cheese, softened
- 1 tablespoon chopped fresh thyme, divided
- ¾ cup panko (Japanese bread crumbs)
- In a large Dutch oven, combine turnip greens and 2 teaspoons salt; cover with water. Bring to a boil over high heat; add turnips and cook until turnips are fork tender, about 8 to 10 minutes. Using a colander, strain vegetables, discarding liquid. Set vegetables aside.
- Preheat oven to 350°. Spray an 11×8-inch baking dish with cooking spray.
- In a large skillet, heat 1 tablespoon butter and oil over medium heat. Add bacon and cook until crisp, about 15 to 20 minutes. Using a slotted spoon, remove bacon and let drain on paper towels. Reserve 3 tablespoons drippings in pan.
- In same skillet, add flour, stirring until well combined. Add onion and garlic, stirring frequently, until mixture is golden in color and onions are soft, about 6 minutes. Whisk in milk, pepper, nutmeg, and remaining 4 teaspoons salt. Cook, stirring frequently, until thick and boiling, 15 to 18 minutes. Remove from heat; stir in ¼ cup Parmesan, Gouda, cream cheese, and 2 teaspoons thyme. Gently fold turnips, turnip greens, and bacon into cheese sauce mixture until well combined. Pour mixture into prepared baking dish.
- In a small bowl, combine bread crumbs, remaining ¼ cup Parmesan cheese, remaining 2 tablespoons butter, and remaining 1 teaspoon thyme. Sprinkle bread crumb mixture on top of turnip mixture. Bake until mixture is bubbly and bread crumbs are golden brown, about 20 minutes. Let stand 10 minutes before serving.
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