Turnip and Kale Gratin

2 Cups of Heavy Cream – Low-fat milk can be used as alternative
4 Cloves of Garlic
1 TSP of Fresh Thyme
1 TSP Fresh Rosemary
1 Cup of Grated Fontina or Gruyere Cheese
1 Cup of Grated Parmesan Cheese
1 TSP Kosher Salt
1/2 TSP Pepper
1 TBS Unsalted Butter
2 Large Onions – Thinly Sliced
1 Bunch of Kale – Chopped
3 Medium Turnips – Trimmed, Peeled, and cut into small pieces
2 Large Eggs
2 Cups of Stale Bread

Preheat oven to 375 degrees

Cook Turnips in a large pot of boiling salted water for about 3 minutes until tender. Drain in colander

Combine garlic, cream, thyme, & rosemary in a pot and simmer. Once the contents have simmered for about 15 minutes, remove from heat and let cool.

Heat butter in a large skillet over medium heat and add onions, cook until tender. Add Kale in batches until wilted.

Whisk eggs and cheeses in a large bowl. Add onion and kale mixture and stir. Mix in bread and turnips and season with salt and pepper. Pour cooled cream mixture in bowl and combine. Transfer to 13×9 baking dish and bake for about 45 minutes or until golden brown.