Turnips Anna

This one comes from Sunset Magazine. Inspired by Pommes Anna, with turnips instead of the traditional potatoes. I'm always looking for tasty ways to get more veggies into my diet. A little cheese and bacon in this recipe go a long way. In fact, though it was delicious as is, a little less bacon would still be delicious; or at least with the cured bacon, I would do without the salt next time I make this recipe. And add a little extra of the thyme, which I personally love. Personalize it to your own taste!

Ingredients
6 T butter, melted
6 oz sliced bacon
½ C shredded sharp cheddar cheese
2 T flour
½ tsp fresh thyme leaves, minced
     (additional thyme sprigs for garnishing)
½ tsp kosher salt
¼ tsp pepper
2 lbs small - medium turnips, peeled and trimmed

Directions
Generously brush a 9" pie pan with butter. Preheat oven to 425˚, with rack in lower third of oven.

Brown bacon until crisp; drain, and chop.

Combine bacon, cheese, flour, minced thyme, salt and pepper in a small bowl.

Thinly slice turnips into rounds - easiest using a handheld slicer or mandoline. Arrange one sixth of the turnips in concentric, slightly overlapping circles, in a layer in a pie pan. (I only did 4 layers.) Evenly sprinkle a heaping 2 tablespoons of bacon-cheese mixture over turnips, and drizzle with about 2 tablespoons melted butter. Repeat layers, ending with turnips.

Lightly butter bottom of another 9" pie pan; set on top of turnips and add pie weights, dried beans or other oven-proof weights. Set layered pans on a rimmed baking sheet to catch bubbling butter. Bake until edge turns golden (about 50 minutes). Remove top pie pan with weights. Continue to bake until browned on top (10-15 minutes more).

Loosen Anna from pan with a knife; invert onto/into serving plate or dish. Garnish with additional thyme sprigs.