I found out eight hours later...
Shit ain't cheap.
So it turned out to cost more then I thought. whatever. I'm committed.Lucky for me the lady at earthfare shredded the Gruyère for me so I saved the trouble of shredding it all myself, which would have proved difficult due to the shape of my kitchen and my lack of a cheese shredder. The whole process took about an hour of prep and and hour to cook. It's the first gratin I've ever had, and dang if it will be the last.
I brought home roughly 22$ worth of ingredients and made a fantastic dinner for myself and fed the three hungry men downstairs. It's easy enough so go try yourself.Start here:
olive oil for the baking dish
1 garlic clove, cut in half
2 pounds turnips, small ones, peeled and sliced thin and round
Salt and freshly ground pepper
4 ounces Gruyère cheese, grated (about 1 cup nicely packed)
2 1/2 cups low-fat milk
1 teaspoon fresh thyme chopped
1. Preheat the oven to 400 degrees. oil your baking dish and Rub the sides and bottom with the cut clove of garlic.
2. Place the sliced turnips in a bowl and season generously with salt and pepper and thyme. Add half the cheese and toss together, then transfer the mixture to the gratin dish and pour on the milk. It should just cover the turnips.
3. Put er' back in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.
you'll love it.xo pully
