Turnip and Kale Gratin

 

Ingredients:

• 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 of Tuscan kale, ribs and stems removed, leaves torn

• 4 medium turnips (about 1¾ pounds total), trimmed, peeled, and 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 of day-old white country-style bread, cut into ½-inch pieces

• Freshly ground black pepper

Preparation:

1. Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer for 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 the pan, until caramelized and amber-colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out the skillet.
3. Heat remaining 1 Tbsp. butter in the 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 13x9" baking dish and press down on the mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest for 10 minutes before serving.
6. Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.

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