The Farmer’s Potato and Turnip au Gratin

Ingredients

*Cook’s note: I have also done this doubled into two pans and with just Turnips…its fantastic either way!

* 1 cup heavy cream
* 1 Cup Half and Half
* 2 Tablespoons of minced Garlic
* 1 Teaspoon of Paprika
* 2 heavy shakes of Nature’s seasoning…about 1 ½ Tablespoons
* Pinch of Kosher salt
* Pinch of Ground pepper (or a mix of white, black and red)
* 2 sticks of butter… ½ stick diced into cubes for layers and ½ , plus extra for baking dish (I used a 9x13 Baking dish), and another stick for the Panko or breadcrumbs.
* About a pound of turnips, peeled and sliced very thin (use a mandolin…its fun and makes it so pretty!)
* About a pound of Yukon gold potatoes
* ½ cup grated Parmesan
* ½ Cup of sharp White Cheddar Cheese
* ½ Cup of Grated mozzarella
* 3 cups of Panko or crushed crackers…multigrain, ritz, etc.

Directions

Preheat the oven to 375 degrees Fahrenheit.

Pour the cream, half and half, garlic, paprika, and nature’s seasoning in a heavy bottomed saucepan and season it with the salt. Taste, taste, taste…cream is naturally sweet so salt to your liking. Remember the Parm and other cheeses are a bit salty too. Bring the cream to a boil, stirring along the way. Once boiling, turn off the heat and Let the mixture steep for about 15 to 20 minutes.

Butter your baking dish and layer in about a 1/3 of the sliced turnips And potatoes. Sprinkle about a 1/3 of the grated cheeses over the turnips and dot with cubes of the diced butter pour 1/3 of the cream over the turnips and potatoes and Repeat for the next 2 layers…three total. Use up all the ingredients and grate up more cheese if needed.

Cover the dish with foil, place on a baking sheet… bake in the preheated oven for about 35 to 40 minutes. Take the dish from the oven and Remove the foil. Spread about 3 cups of Panko (Japanese bread crumbs…they’re really fine and add that crunch effect as well as dress up the dish.) Pour the other stick of butter, now melted, over the Panko and bake for another 20 minutes, until lightly golden to golden brown – however you prefer. You should be able to slide a fork in and out of the middle of the dish to know it’s done.

Now here’s the hardest part…DON”T dig right in! let it rest for about ten-ish minutes For easier serving…It cuts easier and makes a beautiful presentation. Serve with a sprig of rosemary if you care to garnish.

Now how’s that for turnips, eh?