Gratin of Potato and Turnip
2 pounds turnips or
rutabagas, peeled and
cut in medium-large
(1/2-3/4-inch) dice,
about 4 cups
4 cups heavy cream
Kosher salt and freshly
ground black pepper
2 tablespoons
unsalted butter
2 garlic cloves,
finely chopped
21/2-3 pounds Maine
or other all-purpose
potatoes, peeled and
cut in medium-large
(1/2-3/4-inch) dice,
about 4 cups
1. Preheat oven to 350°F. Grease the bottom
of a 9-inch square baking dish with butter and
sprinkle with the chopped garlic.
2. Mix the diced potatoes and turnips and spread
in the dish.
3. Bring the cream slowly to a boil and season
with salt and pepper.
4. Pour the cream over the vegetables and cover
loosely with foil. Bake for 30 minutes; uncover
and bake for 15-20 minutes more. The potatoes
and turnips should be quite tender and the top
brown and bubbling. Makes 6-8 servings.
Recipe adapted from Jasper White’s Cooking from
New England, by Jasper White (Biscuit Books,1998),
available through Jessica’s Biscuit/ ecookbooks.com.
Reprinted with permission.
