Turnip and Potato Gratin
5 - 6 large russett potatoes
5 - 6 turnips (I recommend hakurai Japanese turnips for their mild flavor!)
2 cups heavy cream
1 cup half and half
4 - 5 shallots (diced)
4 - 5 cloves of garlic (minced)
1 T thyme (minced)
3 - 4 sprigs of thyme for garnish
salt and pepper to taste
Preheat oven to 375 degrees.
Peel both the potatoes and turnips. Slice them 1/4” thick with a knife (but a mandoline works wonders!) Heat the cream, half and half, minced garlic, shallots and thyme in a saucepan on low until it comes to a gentle boil. Meanwhile, in a 9 X 13 baking dish, layer the turnips and potatoes, alternating them as you go. Pour the cream mixture over the top and then sprinkle with salt and pepper. Bake for 25 minutes or until golden brown and bubbling. Garnish with fresh thyme sprigs.