Recipe - Root Vegetable Gratin

2 teaspoon Butter
5 Yukon Gold potatoes, peeled
and cut or sliced up thinly
2 lg Turnips, peeled and cut or sliced up
thinly
2 lg Yellow rutabaga, peeled and
cut or sliced up thinly
2 cup Heavy cream
4 Sage leaves
One half cup Parmesan cheese or Gruyere
cheese, grated

Preheat the oven to 375 degrees. Butter a gratin dish, and arrange layers
of potatoes, then turnips and then rutabagas, seasoning between each layer
with salt and pepper, and continuing until you reach the top of the gratin
dish. Heat the cream with the sage leaves, and pour over vegetables. Cover
with grated cheese and bake for 4050 minutes, until vegetables are
softened. Test with a skewer for doneness.

TIP:

TURNIP TUREENS

Select large turnips, and carve out the center. Blanch in simmering water
until almost completely cooked, turn upside down to drain and cool. Fill
with mashed potatoes and turnips or creamed turnip tops or spinach. Serve
right away, or top with grated cheese and broil. These look pretty when
served on bed of turnip greens.

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe by: PICK OF THE DAY SHOW #PD7725 01/31/97 Posted to MCRecipe Digest
V1 #525 by Dorothy Tapping ctapping@USIT.NET on Mar 19, 1997