Potato and Turnip Gratin

Name: Potato and Turnip Gratin
Yield: Serves 6
Ingredients: 1 to 2 tablespoons unsalted butter (optional), plus more for baking dish; 1 1/2 cups heavy cream, plus more if needed; 3 sprigs robust herbs such as thyme or sage; 2 pounds total potatoes (preferably russets) and turnips, peeled and thinly sliced; Coarse salt and freshly ground pepper

January 26, 2012

Heavy cream is the most traditional liquid in gratins, but milk or stock, or a combination, can replace half the cream for a lighter result. In this recipe, the liquid is infused with thyme to help its flavor disseminate more effectively since the vegetables will soak up the liquid; this step can be omitted but it does make a difference.

Recipe notes

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