Turnip and Potato Gratin
INGREDIENTS | SERVES 8
- 2 garlic cloves, finely chopped
- 2 tablespoons unsalted butter
- 2½ pounds all-purpose potatoes, peeled and cut into ½-inch cubes
- 2 pounds turnips or rutabagas, peeled and cut into ½-inch cubes
- 4 cups heavy cream
- Salt and freshly ground black pepper
Preheat the oven to 350 degrees. Grease the bottom and sides of a 9-inch square baking dish with the butter and spoon the garlic all over.
Mix the potatoes and turnips and arrange them in the pan. Bring the cream to a boil on the stove and season with salt and pepper (about 2 teaspoons salt and 1 teaspoon pepper), then pour it over the vegetables, and cover the pan with foil.
Bake 30 minutes, then uncover and cook another 20–25 minutes. The potatoes and turnips should be very tender and the sauce should be bubbling and browned on top when done.
Penny for Your Thawed?
Did you know that nutritional content is often higher in frozen vegetables than in fresh? Vitamins begin to dissipate in certain vegetables, such as corn and peas, within minutes of picking. By a few hours, they may have lost up to half of their nutrient value. Freezing quickly after harvest is sometimes the best way to lock in flavor and food value. Also, since the frozen vegetable companies have huge buying power, they often get the best part of the crop.
