Recipe information
Yield
8 Servings
Ingredients
2
cups whipping cream
1
cup half and half
2
shallots, thinly sliced crosswise
1
large garlic clove, minced
1
1/2 teaspoons fresh thyme leaves
1
1/4 teaspoons salt
1
pound russet potatoes, peeled, cut into 1/6-inch-thick slices
1
pound turnips, peeled, cut into 1/6-inch-thick-slices
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Preparation
Step 1
Preheat oven to 375°F. Combine first 6 ingredients in heavy medium saucepan. Bring to simmer. Remove from heat.
Step 2
Arrange potatoes and turnips in 13x9x2-inch glass baking dish, alternating and overlapping slightly. Pour warm cream mixture over. Sprinkle with pepper.
Step 3
Bake until vegetables are tender and top is golden brown, about 45 minutes. Cool slightly, then serve.