Cheesy Turnip and Potato Gratin
Ingredients
- 1 teaspoon unsalted butter, or as needed
- 1 ½ pounds russet potatoes, peeled
- 1 large turnip, peeled
- 1 ½ teaspoons fresh thyme leaves, divided
- salt and ground black pepper to taste
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup half-and-half
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch gratin dish with 1 teaspoon butter.
- Slice potatoes and turnip into ⅛-inch-thick slices using a mandoline.
- Layer ½ each potatoes and turnip into the prepared gratin dish. Sprinkle ¾ teaspoon thyme leaves over top; season with salt and black pepper. Top with 1 cup Monterey Jack cheese.
- Layer remaining ½ each potatoes and turnip on top of cheese layer. Sprinkle remaining ¾ teaspoon thyme leaves over top; season with salt and black pepper. Pour half-and-half evenly over top; cover with remaining 1 cup Monterey Jack cheese. Cover the gratin dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Uncover; continue baking until browned and bubbly, about 10 minutes more. Let sit before serving for 10 minutes.
Source
Original recipe: View Original