This recipe comes from Martha Stewart’s Cooking School by Martha Stewart, published in 2008. As many of you may know, Evan is a big fan of Martha Stewart. This is sure to be on our CSA Manager’s Thanksgiving Day table!
Potato and Turnip Gratin
1 to 2 tablespoons unsalted butter, plus more for the baking dish
1½ cups heavy cream, plus more if needed
3 sprigs robust herbs such as thyme or sage
2 pounds total russet potatoes and turnips, peeled and thinly sliced
coarse salt and freshly ground pepper
1. Heat oven to 375 degrees and butter a 9x13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand for 30 minutes. Strain through a sieve and discard solids.
2. 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. Pour cream over top (it should almost cover the vegetables; add up to ½ cup more if necessary) and cover tightly with parchment-lined foil.
3. 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.