The Art of Eatings Turnip Gratin
Ingredients
- To make the béchamel:
- 6 tablespoons unsalted butter
- 1/2 cup unbleached all-purpose flour
- 1 quart cold milk plus more as needed
- 1 bay leaf
- 1 ounce dry-cured ham, in 1 or 2 slices, optional
- 1 or 2 small onions, peeled
- 2 cloves
- Salt and black pepper
- Nutmeg
- 2 1/2 pounds white turnips, peeled and sliced about 1/8 inch thick
- 1 cup or more white breadcrumbs
- Unsalted butter
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