Scalloped Potatoes with Blue Cheese and Turnips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups whipping cream |
1 14 1/2-ounce can low-salt chicken broth |
4 teaspoons minced garlic |
1 1/2 teaspoons dried rubbed sage |
1 cup crumbled maytag blue cheese |
2 1/4 pounds russet potatoes, peeled, halved, thinly slice |
1 1/4 pounds turnips, peeled, halved, thinly sliced |
Directions:
1. Preheat oven to 375°F. Simmer whipping cream, chicken broth, garlic and sage in heavy medium saucepan until slightly thickened, about 5 minutes. Add blue cheese and stir until melted. Remove from heat.
2. Combine potatoes and turnips in large bowl. Season with salt and pepper. Arrange half of potato mixture in 13x9x2-inch glass baking dish. Pour half of cream mixture over. Repeat layering with remaining potato mixture and cream mixture. Bake until vegetables are tender, about 1 hour 15 minutes. Let stand 15 minutes before serving.
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