Turnip gratin

Reprinted here from The Pioneer Woman:

4 whole Turnips
3 cloves (to 4 Cloves) Garlic
2 cups Gruyere Cheese
4 Tablespoons (to 6 Tablespoons) Butter
Chicken Broth
Heavy Cream
Salt And Pepper, to taste
Fresh Herbs, to taste

Preheat the oven to 375º.

Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.

In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter.

Next, sprinkle a little of the garlic on top. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.

Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.

Repeat these layers twice more. Sprinkle on some freshly ground black pepper.

Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.