I also added jarlsberg on top for the last 15 minutes and this was pretty tasty, but I think it too is not essential. The beauty is in the simplicity. Just good ingredients, composed in a simple way.
Don't forget to properly season the vegetables!
With a fresh garlic sausage, this was a pretty delicious meal. I urge you to give it a try.
Potato & Turnip Gratin
Adapted from Martha Stewart
- About 2 pounds of potatoes and turnips. Peeled and thinly sliced. I used baby russets, sweet potatoes and turnips.
- Butter for greasing the dish
- 3 sprigs of a robust herb, such as a thyme
- 2 cups heavy cream
Arrange the potato and turnip slices so they overlap, alternating between the different vegetables. Pour the infused cream over top (it should almost cover the vegetables; add the extra 1/2 cup if necessary) season with salt & pepper and cover tightly with parchment and then foil.
Bake until vegetables are tender, about 45 minutes, then remove foil (this would be a good to add cheese, such as jarlsberg, if wanted) and bake until golden brown and bubbling, about 15 minutes more.
Try not to eat it all at once!