Heat the oven to between 180 – 200℃.

Peel and slice the turnips – I used a mandolin to do this.

Bring a saucepan of salted water to the boil and add the sliced turnips and cook for around 5 minutes until they are just tender, then drain them.

Melt 25g of butter in a *large pan with the splash of olive oil. Sauté the sliced onions and leeks for about 5 minutes until soft, add in the chopped garlic, thyme and grated nutmeg.

Then add in the bacon lardons and cook for another 5 minutes.

Lower the heat, you may want to add a little more butter here and add the sliced turnips to this mixture and carefully stir together to coat the turnips in the buttery mixture.

Add the crème fraiche to this mixture again carefully stirring it through to coat everything.

Butter an ovenproof dish and then pour this mixture into the dish spreading it out evenly.

Cut the Reblochon into slices – keeping the skin on and layer this to cover the whole dish.

Cook in the oven for around 20 – 25 minutes until it is golden on top and bubbling well.