2 medium sized young turnips (about ½ pound), peeled, and sliced ⅛ to ¼ inch thin
3-4 slices white bread (enough to make two single layers in the pan), crusts removed
1 few sliced of onion, very thinly sliced, enough to cover the pan in one layer
4 ounces Gruyere cheese
Salt and pepper
1. Preheat oven to 325°F. Blanch the raw turnip slices in salted boiling water for 3 minutes. Remove from water and drain.
2. Coat the inside of a 8×5 casserole dish with olive oil. Place a layer of bread on the bottom of the casserole dish. Layer on half of the turnip slices in a single layer, season with salt and pepper. Layer all of the onions and half of the cheese. Add another layer of bread, turnips, and finish with cheese. Sprinkle again with salt and pepper.
3. Place casserole on top rack of oven. Cook for 25 minutes. Remove from oven and let cool for 10 minutes before serving.