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Potato-and-Turnip Gratin

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This easy and delicious recipe for potato-and-turnip gratin is from "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."

Source: Martha Stewart's Cooking School
Servings

Ingredients

Directions

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How would you rate this recipe?
71
  • MS10185301
    1 JAN, 2009
    Divine, however shouldn't it be 4 lbs. total?????
    Reply
  • MS10185301
    1 JAN, 2009
    Divine, however I think it should be 4 Lbs. total!!!!
    Reply
  • MS10185301
    29 NOV, 2008
    By heating the cream with the thyme, you are infusing the cream [liquid] with the herb.
    Reply
  • Gotalife
    28 NOV, 2008
    at the risk of appearing like a dummie, what does "infuse the liquid" mean
    Reply
  • PastaBoy
    27 NOV, 2008
    Wonderful!!!! I used twice the amount of herbs and added grated Romano Cheese take a bow Martha this was truly enjoyed by us all.
    Reply

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