Turnip Gratin

2 to 10 turnips (depending on the size of your turnips and the size of your pan)
1 1/2 cups grated mozarella cheese
1 can evaporated milk (or 1 1/2 cups heavy cream)
2 Tbsp butter
2 tsp chicken bullion
salt and pepper
1 tsp granulated garlic


Preheat oven to  375º.

Wash turnips thoroughly. Cut off any greens (these can be cooked in another dish if you like). If using store-bought turnips or turnips where the rind has started to harden (from being in storage), you can peel the turnips as you would an apple. However, fresh turnips from the garden do not usually need to be peeled. The outside skin has the most bite, and the inside is more mild, so if you wish to peel them for that reason, go ahead!
Put butter in the bottom of an 11-inch tart pan (or a 9 x 13 inch pan). Put in the oven to melt. After the butter is melted, remove pan from oven, and swirl the pan to coat the bottom of the pan with buter.

Layer the bottom of the dish with a single layer of turnips. Sprinkle with salt, pepper, granualted garlic and a little of the chicken bullion. Pour a small amount of evaporated milk around the top of the turnips. Sprinkle with part of the cheese.

Repeat the steps above, adding more layers of turnips, until your pan is full (about 4 layers). Make sure to have plenty of cheese for the top.

Cook in the oven for 30 minutes, until the cheese is melted and browned.