Potato/Turnip Gratin
From alisdhair 12 years agoIngredients
- 1 ¾ lbs. of yukon gold potatoes unpeeled shopping list
- 1 ¾ lbs. of turnips peeled shopping list
- 2 – 3 cups of heavy cream shopping list
- 2 cups of Cantal cheese shredded shopping list
- 2 cups of Appenzeller cheese shredded shopping list
- 1 cup of Parmaggiano Reggiano shopping list
- Fresh thyme shopping list
- fresh parsley shopping list
- toasted caraway seeds optional shopping list
- salt, black pepper shopping list
How to make it
- Cut the potatoes and the t’neeps into half an inch slices
- Take half a cup each of the Cantal and the Appenzell and mix them into the Parmesan along with the herbs chopped finely.
- Using a deep casserole dish, start with a layer of the potatoes, then a little of the Cantal and Appenzell and next a spread of the turnips and again the cheeses. The caraway seeds go on top of the turnips. Wet each layer with the cream but do not drench it. Repeat the process thrice.
- Cover with foil and bake at 325 for 1 ½ - 2 hours. Uncover and bake at 450 for 20 minutes.
- Evenly spread the parmesan cheese mixture over the very top and set beneath a salamander, or lacking such, beneath an oven broiler until browned and crisped.
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