Instructions: Heat the oven to 450 degrees.

Combine the flour, cheese, salt and pepper to taste, thyme, rosemary and a pinch of nutmeg in a bowl.

Brush the bottom and sides of a 9-inch pie pan with some of the melted butter. Arrange a single layer of the largest turnip slices in concentric circles in the bottom and up the sides of the pie pan. Sprinkle some of the flour mixture and some of the crumbled bacon over the turnips. Drizzle with some of the remaining melted butter. Repeat layering turnips, flour mixture, bacon and butter, ending with a layer of turnips. Pour the cream over the turnips.

Place the pie pan on a baking sheet. Spray a 9-inch square of foil with butter-flavored cooking spray and place, sprayed-side down, on top of the turnips. Place a heavy 8- or 9-inch cast-iron skillet on top and press firmly. Fill the pan with pie weights or dried beans. Bake until the bottom and sides of the turnips are golden brown, 40 or 45 minutes. Check after 35 minutes; if theyre not browning, remove the foil and continue baking until the top is golden brown.

Remove from the oven. With a spatula, loosen the turnip cake around the edges. Let it cool for 5 minutes, then invert onto a serving plate and cut into wedges. Season with salt. (To brown the top a little more, once the turnip cake has been inverted, set it beneath the broiler until lightly browned, about 2 minutes.)

This recipe yields 6 to 8 servings.

Comment: This is a variation on the classic French side dish potatoes Anna.

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