Serves 2.

1 tablespoon butter
1 bunch Red Dog hakurei turnips
1 clove garlic, minced
1/2 cup Gruyere cheese, or a cheese of your choice, grated
1/2 teaspoon fresh or dry herbs (such as thyme, rosemary, and sage)
1/8 cup heavy cream
1/8 cup bread crumbs
1 tablespoon parmesan cheese, grated
1 tablespoon olive oil
Salt and pepper to taste

Preheat oven to 375°F.

Thinly slice turnips with a knife or mandolin.

In a large bowl, mix the sliced turnips with some salt, pepper, 1 tablespoon olive oil and the minced garlic. (If you have a mortar and pestle, you could also make the garlic into a paste and mix with the olive oil before tossing with the turnips.)

Melt the butter in a 6-8” skillet and begin layering: start with a layer of turnips and then cheese, herbs, and a dash of heavy cream. Repeat the layering process until the last turnip layer. 

Combine the parmesan cheese and bread crumbs and sprinkle over the top of the gratin. Finish assembling with a drizzle of garlic oil, or olive oil.

Place in the oven until golden brown, about 30 minutes, until fork tender. Enjoy!