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 pound russet potatoes, peeled, cut into 1/6-inch-thick slices
1 pound turnips, peeled, cut into 1/6-inch-thick slices
Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat. Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper. Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.
Serves: 8
Serve this with roast lamb or chicken.
Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.
Bon Appétit, January 2003
Prepared by: Margo for the January 2003 meeting