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The Peak season for turnips is October through February
Servings: 8
2 pounds butternut squash
3 large turnips
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh sage
Salt and freshly ground black pepper to taste
3 garlic cloves, peeled and minced
2 cups heavy cream
4 ounces Gruyere cheese, grated
Preheat oven to 375 degrees. Butter a 9 x 12 gratin dish.
Peel the squash and trim off the tops and bottoms. Cut off the seed- filled bottom halves, cut it in half lengthwise, and scoop out the seeds. Slice the necks of the squash into 1/8-inch rounds and slice the base into 1/8-inch half circles.
Peel the turnips and cut them in half lengthwise. Cut them into 1/8-inch half moons.
In a small bowl, combine the thyme, marjoram, and sage.
Beginning with the half circles of squash, layer about 1/3 of the squash slices into the gratin dish. Sprinkle with some of the herbs and season with salt and pepper. Layer the turnip slices over the squash layer. Sprinkle with some of the herbs and half of the minced garlic. Season with salt and pepper.
Spread another 1/3 of the squash slices on top of the turnips. Sprinkle with some herbs and season with salt and pepper. Spread the remaining turnips in another layer over the squash. Sprinkle with some herbs and the rest of the garlic. Top with the remaining squash and herbs, and season with salt and pepper.
Slowly pour the cream over the top and down the sides of the dish. Add enough to just barely cover the vegetables when pressed down.
Cover the dish with foil. Place the dish on a baking sheet in case any cream bubbles over the edges. Bake for about 45 minutes. Remove the foil and sprinkle with the cheese. Continue to bake, uncovered, for about 25 minutes or until the cheese is lightly browned. Allow to rest for 10 minutes before cutting into it.
