The Art of Eating's Turnip Gratin 

Ingredients (14)

• To make the béchamel:
• 6 tablespoons unsalted butter
• 1/2 cup unbleached all-purpose flour
• 1 quart cold milk plus more as needed
• 1 bay leaf
• 1 ounce dry-cured ham, in 1 or 2 slices, optional
• 1 or 2 small onions, peeled
• 2 cloves
• Salt and black pepper
• Nutmeg
•  
• 2 1/2 pounds white turnips, peeled and sliced about 1/8 inch thick
• 1 cup or more white breadcrumbs
• Unsalted butter