Potato and Turnip Gratin |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 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 | |
| 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 3-3/4 cups, about 35 minutes. |
| 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 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. |