This tasty gratin recipe would work well with a number of root vegetables, not just turnips:  you can sub in potatoes, sweet potatoes, rutabagas, or even celery root here if you wish, or even a combination of a few.  I love the slightly peppery nature of turnips; crisp when raw and buttery deliciousness when cooked. For this simple dish you are basically just layering thinly sliced turnips with a sprinkling of fresh thyme and a quick seasoning of salt and pepper, and then covering the turnips with milk before covering with nutty Gruyere cheese.  The dish bakes until bubbly and browned and voila, a classic French gratin is born.

(To view this recipe, click on the following link: http://cooking.nytimes.com/recipes/12252-turnip-gratin)

Tagged: fresh thyme, gratin, Gruyere cheese, milk, New York Times, swiss cheese, turnip grating, turnips