Potato and Turnip Gratin

A great cook-ahead recipe of layered potatoes and turnips smothered in cream.

2 cups whipping cream
1 cup half-and-half cream
2 shallots, thinly sliced crosswise
1 large clove garlic, minced
1½ tsp. fresh thyme leaves, chopped
1¼ tsp. sea salt
1 lb russet potatoes, peeled, cut into 1/6" thick slices
1 lb turnips, peeled, cut into 1/6" thick-slices

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Butter a 2½ qt oval gratin dish or 9x13" baking dish.

Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.

Arrange potatoes and turnips in baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.

Bake until vegetables are tender and top is golden brown, about 45 minutes.

Cool slightly, then serve.

Makes 8 servings.