True comfort food! This can be a side dish, or a light main course. Monterey Jack and Tilsit cheeses are good subs for the havarti.
1-1/4 lbs turnips
1 T unsalted butter, at room temperature
1/2 lb (caraway) havarti cheese, coarsely grated or thinly sliced
caraway seeds, optional
1. Boil the turnips in salted water until tender, about 30 minutes. Drain, cool, and cut into 1/4-inch thick slices. Pat dry if overly wet. You could also slice the turnips first and then cook them, but watch that they don’t fall apart.
2. Preheat the oven to 375ºF. Spread the butter over the bottom of a small baking dish or pie pan.
3. Arrange a layer of cheese on the bottom, using about one-third of the cheese. Add a layer of turnips slices, overlapping slightly, and sprinkle lightly with caraway seeds (if using). Repeat the cheese, turnip, (caraway) layer, ending with the final one-third amount of cheese over all.
4. Bake 40 minutes. When finished, the cheese should be golden brown. Let cool slightly before serving, cut in wedges.
Reheated, this is even better the next day.