Turnip and Hen of the Woods Mushroom Gratin


1 cup heavy cream
1 clove smashed garlic
1 bay leaf
1 bunch thyme
Kosher Salt to Taste
ΒΌ lb. butter
1 lb. turnips cleaned, sliced thinly, reserve greens
Β½ lb. Hen of the Woods Mushrooms* sliced thinly
1 cup Parmesan Cheese
Reserved turnip greens, thick stems removed
*You can use any foraged or locally sourced mushrooms with a thicker texture. Ask farmer Michael Hendricks at Indian Ridge Organic Farm what he has available!


  1. Preheat oven to 375 degrees.
  2. Steep garlic, bay leaf, thyme in heavy cream for 20 minutes and season with salt.
  3. Butter the bottom of a Cast Iron Pan or oven-safe, deep, baking dish and sprinkle with enough parmesan to lightly dust.
  4. Lay a little bit of the steeped cream, then shaved turnips, followed by shaved mushrooms and turnip greens.
  5. Repeat step 4, about 5 to 6 times until cast iron is full while sprinkling parmesan in between each step.
  6. Bake covered in oven for 40 minutes.
  7. Remove foil, sprinkle with remaining parmesan, and bake for 20 more minutes until fork tender.