This easy and delicious recipe for potato-and-turnip gratin is from "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
- 1 to 2 tablespoons unsalted butter (optional), plus more for baking dish
- 1 1/2 cups heavy cream, plus more if needed
- 3 sprigs robust herbs such as thyme or sage
- 2 pounds (total) potatoes, preferably russets, and turnips, peeled and thinly sliced
- Coarse salt and freshly ground pepper
Infuse liquid: Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.
Assemble: Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.
Bake: Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.