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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I served this as a side for my wife's 30th dinner party and got raves. I have made it numerous times since for company with continued cheers. I got this from Bon Appetit around 2003. 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 lb russet potato, peeled, cut into 1/6-inch-thick slices |
1 lb turnip, peeled, cut into 1/6-inch-thick slices |
Directions:
1. Preheat oven to 375°F Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.
2. Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.
3. Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.
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