Veggie Box gilfeather turnip trimmed, peeled, and cut into 1/8-inch-thick slices
Veggie Box potatoes, peeled and cut into 1/8-inch- thick slices
1 3/4 cups heavy cream
6 (5-inch) thyme sprigs, tied with kitchen twine, plus fresh thyme leaves, for garnish
1 teaspoon kosher salt (or more to taste)
1/2 teaspoon black pepper
2 cloves of garlic
1/3 a cup of finely diced onion
Unsalted butter, for greasing baking dish
1/4 cup grated Parmesan cheese
1/4 cup of grated of gruyere or sharp cheddar

1 3/4 cups heavy cream 6 (5-inch) thyme sprigs, tied with kitchen twine, plus fresh thyme leaves, for garnish 1 teaspoon kosher salt (or more to taste) 1/2 teaspoon black pepper 2 cloves of garlic 1/3 a cup of finely diced onion 1/4 cup grated Parmesan cheese 1/4 cup of grated of gruyere or sharp cheddar

Preheat oven to 400°F with rack in middle position. Saute onions and garlic in large saucepan. Place turnip, potatoes cream, salt, pepper, and thyme sprigs in a large saucepan. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices). Remove from heat. While vegetable mixture cooks, lightly grease a 2-quart baking dish or 10-inch cast-iron skillet with butter, and place on a rimmed baking sheet. Remove and discard thyme sprigs from vegetable mixture. Spoon half of vegetable mixture into prepared pan; sprinkle with half the cheese. Top with remaining vegetable mixture, pressing down gently to even top layer. Sprinkle with remaining cheese. Place baking sheet with gratin in preheated oven. Bake until mixture is bubbling and vegetables are tender, about 30-40 minutes (depending on how thick your slices were). Increase oven temperature to broil (do not remove gratin from oven). Broil on middle rack until golden brown in spots, 1 to 2 minutes. Remove from oven; garnish with thyme leaves. Let cool 15 minutes.