Yield: 6 to 8 servings  


large sweet potatoes, peeled and cut into 18-inch slices

large turnips, peeled and cut into 18-inch slices

teaspoon kosher salt, divided

teaspoon ground black pepper, divided

2½ cups shredded fontina cheese, divided

¾ cup heavy whipping cream, divided

Garnish: fresh thyme

1. Preheat oven to 400°. Generously spray a 2½-quart baking dish with nonstick cooking spray. Place a layer of potatoes, in a shingled fashion, in baking dish, followed by a layer of turnips. Season layers with ¼ teaspoon salt and ¼ teaspoon pepper. Sprinkle layers with approximately ½ cup cheese and approximately 3 tablespoons cream. Repeat layers 3 more times. 


2. Bake with aluminum foil and bake for 1 hour. Remove aluminum foil; sprinkle remaining ½ cup cheese on potatoes. Bake, uncovered, until cheese is golden brown, approximately 15 minutes. Garnish with thyme, if desired.


Note: This dish can be assembled ahead and frozen. If frozen, thaw overnight in refrigerator and bake as directed.