Turnip and Kale Gratin

If you follow us on Instagram, @farmcoopbox, you know that we were pretty obsessed with the How I Built this minisode How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer where Samin mentions that part of how she's getting through quarantine is through comfort food. We feel like Samin would approve of this recipe as a quarantine comfort. 

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
  • 1 bunch kale, ribs and stems removed, leaves torn
  • 1 bunch of turnips 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)
  • Freshly ground black pepper

Recipe

Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.

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.

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.

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.

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 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.

Recipe adapted from Bon Appetit magazine.

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Comment 1

Brandon Milton on

This recipe was awesome! We followed it exactly, but substituted Guyere for the Fontina. What a great way to use our coopbox this week

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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