Ingredients (serves 4)
3 large turnips (peeled and sliced thin on a Japanese mandolin)
3 oz horseradish root (peeled and grated on a box grater)
2 oz aged white cheddar cheese (grated on box grater)
2 oz Parmesan cheese (grated on box grater)
1 c panko breadcrumbs
2 oz butter
1 qt heavy cream
3 sprigs rosemary
Salt and pepper to taste
Heat your oven to 350 degrees. While the oven is coming up to temperature you can steep the rosemary in the heavy cream over low heat, while you toast the panko bread crumbs. To toast the panko simply heat the butter in a pan. When the butter is melted, add the panko and stir over medium heat until the breadcrumbs have become nice and golden brown.
At this point, you can slice your turnips and grate the horseradish and the cheeses. In a mixing bowl, add the grated ingredients together and toss until they are incorporated.
Now you are ready to assemble the gratin. First, remove the rosemary from the cream. In a 9 x 9-inch baking dish, add a bit of the cream and put down a layer of the thinly sliced turnip followed by salt and pepper, and a generous layering of the grated cheeses and horseradish.
Add a bit more cream and repeat, continuing this process until you are out of ingredients. Be sure not to use all the cream if you don’t have to. The idea is to lightly cover the turnips.
Finish with a generous layer of bread crumbs and cheese and let it cook at 350 for two and a half hours.