Never have I had a more delicious potatoes gratin. The turnips add something extra that using just potatoes doesn’t deliver. And the blend of cheeses is perfect! The little bit of gruyere, the mild italian cheeses–so divine!! This dish is a great side for beef roasts. It can be assembled ahead of time and held in the refrigerator. You might have to add a few minutes to the baking and watch it towards the end to make sure it doesn’t brown too deeply on top. This recipe came straight from the Chef and I love him for it!
2 1/2 pounds Yukon Gold or some other yellow-skinned potato–with or without skins, sliced 1/8 inch thick
1 1/2 pounds turnips–peeled and sliced 1/8 inch thick
2 1/2 cups heavy whipping cream
2 1/2 cups half & half
1 teaspoon fresh thyme–chopped
1 tablespoon kosher salt
1 teaspoon ground pepper
8 oz. italian cheese blend–usually contains mozzarella and provolone
5 oz. gruyere cheese–grated
Mix the cheeses together in a large bowl and set aside.
Take all ingredients except for the cheeses, and place them in a large sauce pot. Simmer over medium heat until the potatoes are al dente. You should still a slight crunch when you bite into one.
Spray a 9X13 in baking dish with non-stick spray.
Add one third of the potato-turnip mixture to the baking dish and cover with one third of the cheeses. Continue layering one third at a time until you have used all there cheese and potatoes. Pour any cream mixture left in the pot onto the potatoes until almost covered.
Bake in a pre-heated 350 degree F. oven for 25–30 minutes or until top is brown and bubbly and potatoes are tender.
Let sit 15 minutes before serving to allow the sauce and cheese to set together.