Turnip and Kale Gratin

5 garlic cloves, thinly sliced

2 cups heavy cream

½ teaspoon dried thyme

2 tablespoons unsalted butter, divided

3 medium onions, thinly sliced

Kosher salt

3 bunches Tuscan kale, ribs and stems removed, leaves torn

4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces

3 large eggs, beaten to blend

4 ounces Fontina cheese, grated (about 1 cup)

1 ounce Parmesan, finely grated (about 1 cup)

8 ounces day-old white country-style bread, cut into ½-inch pieces

Freshly ground black pepper
Directions:
  1. Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.
  2. Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.
  3. Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.
  4. While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.
  5. Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13×9″ baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.

Serves 8

From bonappetit.com

 

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