Sweet Potato and Turnip Gratin

Sweet Potato and Turnip Gratin
Yield: 6 to 8 servings
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  1. 3 large sweet potatoes, peeled and cut into 1∕8-inch slices
  2. 3 large turnips, peeled and cut into 1∕8-inch slices
  3. 1 teaspoon kosher salt, divided
  4. 1 teaspoon ground black pepper, divided
  5. 2 ½ cups shredded fontina cheese, divided
  6. ¾ cup heavy whipping cream, divided
  7. Garnish: fresh thyme
  1. Preheat oven to 400°. Generously spray a 2 ½-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.
  1. This dish can be assembled ahead and frozen. If frozen, thaw overnight in refrigerator and bake as directed.
Taste of the South https://www.tasteofthesouthmagazine.com/


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