A few years back, chef Linton Hopkins shared a turnip gratin recipe with a cooking class that changed the way I thought about turnips. Thinly sliced turnips stood in for the potatoes amid bubbling cream and cheese. That inspired me to use turnips as a substitute for pasta in this grown-up macaroni and cheese. But make no mistake, this is pure comfort food like any good mac & cheese, so no calorie counting here.
I confess that when I tested the recipe, I was so eager to burn the roof of my mouth tasting the concoction as soon as it came out of the oven that I neglected to grab a snapshot. Just use your imagination to conjure images of a dish topped with a bubbling, golden brown, cheesy top crust. And then, make it yourself!
Combine the cream, butter, mustard and salt in a pot and bring just to a simmer but do not boil. Temper the eggs by adding a small amount of the warm cream to the egg, stirring immediately. Incorporate the remaining cream mixture to the egg mixture. Set aside.
Spread about 2 cups of turnip over the bottom of the baking dish. Add about one-third of the bacon on top, Ladle about one-third of the egg and cream mixture over that and top with about one-third of each of the two cheeses. Continue layering with remaining ingredients to build two additional layers.
Bake at 375° for 45 to 55 minutes or until turnips are soft. If the top browns too quickly, cover with foil.
–by Jenny Turknett, Food and More blog