Pommes Anna, a classic French dish of thinly sliced potatoes, takes on an appealing sharpness in this turnip version. Although you can use any pie pans, metal ones brown the turnips most evenly; you’ll also need a handheld slicer.
Yield: Serves 4 to 6
Photo by: Photo: Annabelle Breakey
About 6 tbsp. butter, melted, divided
6 ounces sliced bacon
1/2 cup shredded sharp cheddar cheese 2 tablespoons flour
1/2 teaspoon minced fresh thyme leaves, plus several thyme sprigs
1/2 teaspoon kosher salt 1/4 teaspoon pepper
2 pounds small to medium turnips (any variety), peeled and ends trimmed
1. Generously brush a 9in. pie pan with some butter. Preheat oven to 400° (if using metal pans) or 425° (if using glass or ceramic) with a rack set in lower third of oven.
2. Brown bacon in a medium frying pan until crisp, 6 to 8 minutes. Drain on paper towels, then chop.
3. Combine bacon, cheese, flour, minced thyme, salt, and pepper in a small bowl.
4. Thinly slice turnips into rounds with a handheld slicer. Arrange onesixth of turnips in a layer in pie pan, starting from center, working outward in concentric circles, and slightly overlapping slices. Evenly sprinkle a heaping 2 tbsp. baconcheese mixture over turnips and drizzle with about 2 tsp. butter. Repeat to use all ingredients, ending with turnips.
5. Lightly butter bottom of another 9in. pie pan and set on top of turnips. Fill upper pan with pie weights or dried beans; set pans on a rimmed baking sheet to catch bubbling butter.
6. Bake until edge turns golden brown, 50 to 55 minutes. Carefully remove top pie pan and weights and continue to bake Anna until browned on top, 10 to 15 minutes more.
7. Loosen Anna from pan with a knife and invert onto a plate. Top with thyme sprigs.