Category: Main Course
Sweet Potato and Turnip Gratin - TastyPlanner.com
This dish, which made the cut for my family’s Thanksgiving and Christmas tables, is delicious. Simply layer turnips and sweet potatoes with gruyere cheese, sage and thyme. Then pour in hot cream and bake until bubbly perfection! The natural sweetness from the turnips and sweet-potatoes makes an otherwise traditional preparation both interesting and even more delicious.
For more pictures see: http://tastyplanner.com/blog/articles/molly-and-jamie-at-the-green-market-sweet-potato-turnip-gratin
Recipe Source: http://tastyplanner.com/blo...
2 lb turnips (about 1 large turnip or 2 medium turnips)
2 lb sweet potatoes (about 2 or 3 medium sweet potatoes)
6oz. gruyere cheese
2 tablespoons thyme, chopped
1 tablespoon sage, finely chopped
2 cups heavy cream
4 tablespoons butter (1/2 stick)
3 cloves garlic, peeled and lightly crushed
Salt, pepper to taste
Preheat the oven to 350 degrees. In a small pot, heat the butter, cream and garlic over low heat. Using a cheese grate, shred the gruyere cheese and reserve.
Meanwhile, peel and quarter the turnip and the sweet potatoes. Cut into very thin slices, about 1/8” thick. Set aside.
In a medium-sized roasting pan, layer the prepared ingredients starting with a layer of sweet potatoes followed by a layer of turnips. Sprinkle generously with chopped sage and thyme, season with salt and pepper, and finish with a layer of shredded cheese (make sure you reserve enough cheese for the final topping!). Repeat this process, finishing with a final layer of sweet potatoes sprinkled with the remaining chopped herbs and a generous amount of shredded cheese.
Remove the garlic cloves from the cream and pour the warm liquid over the gratin.
Place in the oven and bake until the potatoes and turnips are cooked through and the gratin is brown and bubbly, about 1 hour.
Let the gratin cool for about 10 minutes before serving.
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- Times Recommended: 1
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