Active Time

　　20 min

　　Total Time

　　1 hr

　　Roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

　　

Ingredients

Makes 6 servings

　　2 tablespoons unsalted butter

　　2 1/2 pounds medium turnips, trimmed and left unpeeled

　　1 tablespoon chopped thyme

　　1/2 tablespoon chopped savory

　　1 1/2 teaspoons kosher salt

　　Rounded 1/8 teaspoon cayenne

　　1 cup heavy cream

　　1 cup grated Parmigiano-Reggiano (use a Microplane)

　　Equipment: an adjustable-blade slicer

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 2

Melt butter in an ovenproof 12-inch heavy skillet, then cool.

　　

Step 3

Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.

　　

Step 4

Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.

　　

Step 5

Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.