Getting the maximum mileage from two quite humble ingredients, this gratin combines the earthiness of the potato with the sweetness of the turnip, and it’s a breeze to make for a crowd. An Irish friend insists that I make it every Christmas because it reminds him of “neeps and tatties.”
8 SERVINGS
1 |
garlic clove, peeled |
6 |
turnips, peeled |
2 |
large boiling potatoes, peeled |
2 |
teaspoons salt |
1½ |
cups heavy cream |
3 |
ounces Gruyère or Comte, grated or sliced |
Heat the oven to 450 degrees. Rub the garlic clove all over the inside of a heavy gratin dish, then butter the dish well and set aside. Discard the garlic.
Slice the turnips and potatoes as thinly as you can, ideally using a mandoline or Japanese slicing tool. Toss the vegetables with the salt and place them in rough layers in the gratin dish. Don’t worry about arranging them; you’ll be stirring them later. Bake until softened, 20 to 30 minutes. Stir with a spatula every 10 minutes, making sure the bottom layer doesn’t scorch.
Pour the cream over the potatoes; it should come just to the top layer without covering it. Distribute the cheese over the top and bake until the cream thickens and the top is browned, about 30 minutes. Serve hot.