Potato and Turnip Gratin
Serve this with roast lamb or chicken.
Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.
Recipe information
Yield
Makes 8 servings
Ingredients
2 cups whipping cream
1 cup half and half
2 shallots, thinly sliced crosswise
1 large garlic clove, minced
1 1/2 teaspoons fresh thyme leaves
1 1/4 teaspoons salt
1 pound russet potatoes, peeled, cut into 1/6-inch-thick slices
1 pound turnips, peeled, cut into 1/6-inch-thick slices
Preparation
Step 1
Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.
Step 2
Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.
Step 3
Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.
