Rating: 2.86 stars
70 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 31
  • 2 star values: 19
  • 1 star values: 5

This easy and delicious recipe for potato-and-turnip gratin is from "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook." Deliciously creamy, this gratin recipe is a must-make.

Martha Stewart's Cooking School, The Martha Stewart Show, November Fall 2008, The Martha Stewart Show, Episode 4033

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement

Reviews (5)

70 Ratings
  • 5 star values: 4
  • 4 star values: 11
  • 3 star values: 31
  • 2 star values: 19
  • 1 star values: 5
Rating: Unrated
01/01/2009
Divine, however shouldn't it be 4 lbs. total?????
Rating: Unrated
01/01/2009
Divine, however I think it should be 4 Lbs. total!!!!
Rating: Unrated
11/29/2008
By heating the cream with the thyme, you are infusing the cream [liquid] with the herb.
Advertisement
Rating: Unrated
11/28/2008
at the risk of appearing like a dummie, what does "infuse the liquid" mean
Rating: Unrated
11/27/2008
Wonderful!!!! I used twice the amount of herbs and added grated Romano Cheese take a bow Martha this was truly enjoyed by us all.