Cheesy Turnip Gratin

Ingredients

• 1 large clove of garlic, halved
• 1 1/4 C heavy whipping cream
• 1 tsp kosher salt
• 1/4 tsp ground white pepper
• 2 dried bay leaves
• 1 (~4 inch) rosemary sprig
• 2 lb medium turnips, peeled and cut into 1/8-inch slices
• 4 oz Gruyère cheese, shredded (about 1 cup), divided
• 1 oz Pecorino Romano cheese, grated (about 1/4 cup)

Instructions

• Preheat oven to 400 degrees F. Rub cut sides of garlic clover firmly against bottom and sides of a 2-quart glass or ceramic baking dish. Coat dish with cooking spray. 
• Combine garlic halves, heavy cream, kosher salt, white pepper, bay leaves, and rosemary in small saucepan; bring to simmer over medium heat, stirring occasionally. Remove from heat; let stand 10 mins. Using slotted spoon, remove garlic, bay leaves, and rosemary. (It's okay if some rosemary leaves are left in the liquid.)
• Layer 1/3 of the turnip slices in baking dish, overlapping slices; sprinkle evenly with 1/3 cup of Gruyère cheese, and drizzle evenly with 1/3 cup of the cream mixture. Repeat layers twice, using all remaining cream mixture on top layer.
• Cover dish with foil and bake in preheated oven for 45 minutes.
• Remove from oven; uncover and sprinkle gratin evenly with Romano cheese.
• Bake uncovered, until top is browned and turnips are tender when pierced with a knife, about 15 minutes. 
• Let stand 10 minutes before serving.