2 Japanese Turnips, Peeled and Shaved Thin on a Mandoline
½ head of Cauliflower, Broken down into Florets
with your Fingers
1 Small Shallot, Peeled and Shaved Paper Thin on a Mandoline
4 oz Cave-Aged Gruyere, Grated
2 oz Parmesan Cheese, Grated
Approx ½ - 1 Cup Heavy Cream
1. Heat Oven to 425 Degrees F
2. Using an oven-safe dish thinly but evenly layer ingredients in the following order: cauliflower, shallot, sprinkle of salt, pepper, and thyme, gruyere, turnip, parmesan. Repeat until dish is filled.
3. Take your Cream and only pour enough to where you start to see it come up the sides of the dish - not all the way to the top of the dish. Finish by sprinkling remaining cheese and thyme on top.
4. Bake 45 minutes or until golden brown and bubbly on top. Remove from oven and let rest 5 minutes before serving.