Potato and Turnip Gratin

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Ingredients:

4 cups heavy whipping cream

2 cups low-salt chicken broth

6 large fresh thyme sprigs

4 large fresh sage sprigs

2 large fresh rosemary sprigs

2 large garlic cloves, pressed

1 turkish bay leaf

1 tablespoon coarse kosher salt

1 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

3 1/2 pounds russet potatoes

2 pounds turnips

1 cup freshly grated parmesan cheese

Directions:

1. Position rack in top third of oven and preheat to 350°F. Bring first 11 ingredients to boil in large saucepan. Reduce heat and simmer until mixture is reduced to 33/4 cups, about 35 minutes. Strain cream mixture into large bowl.
2. Peel potatoes; cut into 1/8-inch-thick rounds, adding immediately to cream mixture to prevent discoloration. Peel turnips; cut into 1/8-inch-thick rounds. Add to potato mixture; stir to coat.
3. Pour vegetable mixture into 15x10x2-inch glass baking dish and press to even layer. Cover dish with foil. Bake 1 hour. Uncover; sprinkle with cheese. Bake until top is golden brown, potatoes are tender, and most of cream mixture is absorbed, about 25 minutes longer.

By RecipeOfHealth.com