Difficulty: Easy - for beginners
4 cups heavy whipping cream.
1 tablespoon coarse kosher salt
1 teaspoon ground black pepper
1 tablespoon freshly ground nutmeg
¼ - ½ teaspoon cayenne pepper
4-6 carrots - sliced on mandolin or in food processor (1/8 inch thick)
1 small turnip - sliced on mandolin or in food processor (1/8 inch thick)
2 cups Swiss Gruyere grated
Slice Carrots and Turnips 1/8 inch thick on mandolin or in food processor
Prepare baking dish 15x10x2-inch glass baking dish by buttering and patting a thin layer of Swiss cheese on bottom and sides.
Position rack in top third of oven and preheat to 350°F
Combine in large pot: sliced carrots, turnip, salt and pepper. Add cream - it should just cover the sliced carrots/turnips up to but not more than 3/4 inch above. If you have 3/4 inch of cream above carrots/turnips you can reserve the extra cream. If you need more add whipping cream, whole milk or Half and Half to make up the difference. Bring to boil, stirring constantly to keep from burning on bottom of pot. Remove from heat.
Using a slotted spoon, ladle carrots and turnips into baking dish into two layers. Top each layer with 1/3 grated gruyere sprinkled with nutmeg and cayenne. Use a metal spoon topress the layers together. Add the cream mixture from pot by pouring over layers. Cover dish with foil. Bake 45 min. Uncover; sprinkle with reserved cheese, nutmeg and cayenne. Bake until top is golden brown, carrots/turnips are tender, and most of cream mixture is absorbed, about 25 minutes longer. This time may vary if you used more or less cream so keep an eye on it so it doesnâ€™t become dry and over-cooked.