This post is on an in-process dish, so I can find the notes the next time I'm making it. Usually, these are scribbled on a post-it stuck next to the recipe, and then once I've made a couple more iterations and firmed up the final recipe, written in the cookbook in pen. So, cook at your own risk. :-)
3 large turnips
1 onion, diced
2 cloves garlic, minced
1 Tbsp butter for sauteeing
3 Tbsp butter, cut in 1/4 Tbsp blocks or smaller, as preferred
1 tbsp dried thyme
1 tsp salt
1/2 tsp black pepper
1/2 tsp mesquite smoked salt
1/4 tsp cayenne pepper
1 cup heavy (whipping) cream
8 oz (1 block) cream cheese
First, peel & thinly slice the turnips. (I used the thinnest setting on the mandoline.) You may have to trim a little bit off the edge of the turnips so they fit in the mandoline for slicing. Next time, try rinsing the turnips & draining after slicing, to cut down on the heavily aromatic turnip smell. This is a great dish as is, but with the smell of turnips filling the kitchen, there's no way to fool yourself into thinking this is a scalloped potato replacement. When done, preheat oven to 350 F.
Second, dice onion. Heat 10 inch cast iron skillet on stove, add a little butter/grease/oil, and saute the onions, thyme, salt, and black pepper. When the onions are translucent and starting to brown, add garlic, stir for 30 seconds, then remove from heat and transfer onions & garlic to bowl.
Third, in the microwave, soften cream cheese & heat cream, then whisk together with smoked salt and cayenne pepper. Set aside.
Fourth, in the now-cooling cast iron, place turnip slices in a layer, careful not to burn your fingertips. Sprinkle a bit of the onions, add a couple dots of butter, then repeat until you're out of turnip slices, onions, and butter. Pour the cream sauce over the whole thing, cover with aluminum foil, and slide into the oven.
Bake for 30 minutes covered, then carefully pull the foil cover off (avoid steam burns!) and bake another 40 minutes uncovered, until golden brown on top.