½ onion, diced
2 cloves garlic diced
2 cups cauliflower or broccoli, chopped
1 lb turnips, thinly sliced
2 yukon gold potatoes, thinly sliced
1/2 cup Parmigiano Reggiano or Asiago, grated
4 ounces Gruyere cheese, grated
2+1/2 T butter
2 T all purpose flour
1 1/3 cups milk
1 tsp minced fresh thyme or rosemary
1/8 tsp nutmeg
1 tsp salt
Preheat the oven to 375 degrees. Prep vegetables, preferably with a mandolin.
In a saucepan over medium heat, add 2 T of butter and once hot, add the onion and garlic. Cook until the onion is translucent. Add 2 T of flour to the onions, garlic, and butter. Stir and let cook for a minute or two. Slowly add the milk, stirring as you add it to break up any lumps. Bring to a low simmer and continue to stir as the sauce thickens. Once the sauce is thick enough to coat the back of a spoon, stir in half of the shredded cheese (reserving the rest of the cheese for the topping), the thyme/rosemary, nutmeg, salt, and pepper. Remove from heat and set aside.
Grease a large casserole dish with ½ T of butter. Layer with one third of the turnip and potato slices. Follow with one third of the cauliflower/broccoli. Top with one third of the sauce. Repeat 2 more times. Top with remaining cheese.
Cover with foil and place in oven for 40 minutes. After 40 minutes, remove foil, rotate dish and bake for another 25 - 35 minutes until the top is golden brown and the sauce is bubbling. Enjoy!