Method

• Preheat oven to 180c
• Slice turnips thinly, about 5mm
• Bring a pot of salted water to the boil and add the turnips
• When it returns to the boil, reduce and simmer for 4 minutes
• In a saucepan, add 1 tablespoon of the butter and the garlic on a medium heat for 2-3 minutes without browning the garlic
• Whisk in whatever cream you choose, grate in the nutmeg, add the thyme, the mustard, a pinch of black pepper and ¾ cup of the cheese so that it warms slightly
• Butter a casserole dish with the remaining butter
• Arrange half of the turnip slices and onion in the dish, spreading them around evenly
• Pour over half of the cream mixture, fill the dish with the rest of the turnips and onion, again spreading them around evenly then pour over the rest of the cream
• Place in the oven for 25 minutes
• Remove from the oven, press down lightly to even the turnips out then cover the top with the remaining cheese
• Return the dish to the oven for a further 20 mins until the top has a hint of golden brown
• Remove from the oven and let the dish sit for 10 mins before serving garnished with the extra thyme