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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nana’s Turnip and Potato Gratin Recipe

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This recipe for Nana’s Turnip and Potato Gratin is from The Young Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ clove of garlic
Butter
2 large russet potatoes, peeled
6 turnips, peeled
2 tsp salt
1 ½ cup whipping cream
3 oz grated gruyere

Directions:
Directions:
Heat oven to 450°.

Rub the garlic all over the inside of the heavy gratin dish, then butter the dish well and set aside. Slice the potatoes and turnips as thinly as possible, ideally with a mandoline. Toss the slices with salt and layer them in the gratin dish. Bake until softened, about 20 to 30 minutes. Stir while baking to be sure they don’t stick. Remove from oven and pour the cream over the potatoes and turnips. Spread the cheese on top and return to oven. Continue baking until cream thickens and top is browned, about 30 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 and a half hours

 

 

 

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