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 teaspoons fresh or dry herbs (Suggestion: mix thyme, rosemary, and sage)
2 tablespoons cup heavy cream
2 tablespoons 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. Salt and pepper the turnips to taste and mix. Next, place the minced garlic into a small bowl with 1 tablespoon of olive oil. If you have a mortar and pestle, grind the garlic into a paste with salt and add in the oil.

Melt the butter in an 8-10” skillet and begin layering. Start with a layer of turnips and then sprinkle with salt and pepper, cheese, herbs, garlic oil, 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 if you run out. Place in the oven until golden brown, about 25-30 minutes. Enjoy!